Shio Koji vs. Meat: how it works, the many uses (and the untapped potential of shio-cuterie)

Shio koji, a traditional Japanese seasoning/marinade, possesses diverse and unique functionalities.

Mike Hibberd, head chef of manufacturing at Morrison’s, previously told us he’d been experimenting with it in his development kitchen, revealing he’d been trying it with raw meat and fish, as a paste on bruschetta, and to spruce up avocado on toast, to name a few.

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Hannah Atton
Hannah Atton
Hannah is a freelance food and drink trends analyst. She has worked for two large FMCGs, Tesco Food Academy and a well-known food trends agency, creating creative reports for key global brands including: Nestlé, Unilever and Carlsberg.

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