The 500g product has a Best Before Date of 31/03/2026.

Shio koji is a traditional Japanese seasoning made by fermenting rice inoculated with the mould Aspergillus oryzae (known as koji) with salt and water. The fermentation process breaks down the starches and proteins in the rice into sugars and amino acids, resulting in a liquid or paste that is rich in umami.

Shio koji has been a staple in Japanese cooking for hundreds of years, valued for its ability to tenderise meats and impart a unique umami flavour.

Black garlic is made by aging whole bulbs of garlic for several months, resulting in a transformation of the garlic’s natural sugars and amino acids into melanoidins, giving the black garlic its dark colour and complex flavour: sweet, tangy and full of umami.

Combining these two elements, you get the umami and enzyme-rich properties of shio koji, along with the deep, caramelised sweetness and tangy undertones of black garlic.

Available in 100g and 500g.