Koji

Discover Koji by Shizen, an exceptional sauce that blends Japanese tradition with French expertise. Made from carefully selected organic ingredients, this sauce transforms your cooking by bringing incomparable umami depth to every dish.

Koji: a sauce with authentic umami

Shizen Koji stands out for its subtle balance between sweet, salty and tangy flavours. The generous onion base (21%) provides natural sweetness, while organic soy sauce and mirin bring the rich umami character typical of Japanese cuisine. The addition of rice koji (7%) – this traditional fermented ingredient – gives the sauce a unique aromatic complexity, complemented by delicate notes of apple cider vinegar and fresh lemon juice.

Flavour profile of Koji

This sauce reveals progressive layers of flavour: first, a rounded sweetness carried by Camargue rice and beet sugar, then the balanced saltiness of soy sauce, and finally a light acidity that cleanses the palate. Olive oil and sesame oil add a velvety smoothness, while Guérande salt refines the whole. Shizen Koji focuses on subtlety rather than intensity.

Culinary uses of Koji

• Meats and poultry: Koji enhances grilled, roasted or skewered chicken, as well as pork (shoulder, ribs, belly). Use it as a marinade before barbecuing for optimal flavour penetration.
• Fish and seafood: Perfect as a short marinade for salmon, seared tuna or tataki. White fish (cod, pollock, sea bream, sea bass) gain finesse with a few drizzles added after cooking. Pan-fried or grilled prawns and king prawns take on a new elegance.
• Alternative proteins: Pan-fried, grilled or marinated tofu reveals its full subtlety with Koji.
• Vegetables: Shiitake mushrooms, oyster mushrooms or button mushrooms, courgettes, peppers and grilled or pan-fried cabbage pair beautifully with this sauce. Cucumber, carrot and raw cabbage can be transformed into a crunchy salad with Shizen Koji as a Japanese-style dressing.
• Starches: A few drizzles are enough over white rice or fried rice. Soba noodles, udon or stir-fried noodles are elevated by it, while roasted or mashed potatoes welcome this sauce as a refined seasoning.

Produced in France but inspired by Japanese culinary philosophy, Shizen Koji embodies the successful union of two gastronomic traditions. Let yourself be tempted by this exceptional sauce and transform your everyday meals into memorable taste experiences.

FAQ about Shizen Koji

How should Shizen Koji be used?

As a marinade before cooking, as a seasoning after cooking, or as a dressing for vegetables and crunchy salads.

What dishes pair well with Shizen Koji?

It pairs with meats, poultry, fish, seafood, tofu, grilled vegetables and starches such as rice or noodles.

What does Shizen Koji taste like?

The sauce is mainly made from fermented onion and offers a balanced umami profile, combining sweetness, saltiness and light acidity, with a rounded and velvety texture.

Oignon (21 %), sauce soja* (eau, soja*, blé*, sel), mirin* (eau, riz de Camargue*, sucre de betterave*, réduction de jus de betterave*, ferments), huile d’olive*, huile de colza*, vinaigre de cidre*, koji de riz (7%), jus de citron*, sucre de canne blond*, huile de sésame*, sel de Guérande.
* Ingrédients issus de l’agriculture biologique.

• soy
• Wheat
• Sesame
• Gluten-containing cereals

• Poulet : grillé, rôti, brochettes ou marinade avant barbecue.
• Porc : échine, travers, poitrine ou filet.
• Saumon : en marinade courte, au four ou grillé.
• Thon : snacké, en tataki ou en tartare.
• Poissons blancs : cabillaud, lieu, daurade ou bar, notamment en finition après cuisson.
• Crevettes et gambas : poêlées ou grillées.
• Tofu : poêlé, grillé ou mariné.
• Champignons : shiitake, pleurotes, champignons de Paris.
• Courgettes, poivrons et chou : grillés, poêlés ou servis froids.
• Tomates : fraîches en salade, tomates rôties ou sauce tomate.
• Concombre, carotte et chou cru : comme vinaigrette japonaise pour une salade croquante.
• Riz blanc ou riz sauté : quelques traits en finition suffisent.
• Nouilles soba, udon ou nouilles sautées : comme assaisonnement ou intégrée à une sauce.
• Pommes de terre : rôties, grenaille ou écrasées.