Shio Koji is a traditional Japanese seasoning made by fermenting rice with the mold Aspergillus oryzae (Koji) in combination with salt and water. It serves as a natural flavor enhancer and is often used to marinate meat, fish, or vegetables to intensify the umami flavor and improve texture. Ingredients of Shio Koji: * Rice * Water * Sea salt * Aspergillus oryzae (Koji) Nutritional values per 100 g: * Energy: approx. 57–128 kcal * Fat: 0–0.1 g * of which saturated fatty acids: 0–0.1 g * Carbohydrates: 13–38 g * of which sugar: 0.1–31 g * Protein: 1.2–1.6 g * Salt: 1.9–14.5 g Please note that the exact nutritional values may vary depending on the manufacturer.