salted kōji; salt-fermented rice malt
A traditional Japanese condiment made by fermenting rice kōji with salt and water; used as a seasoning or marinade.
See also: 麹 (こうじ)
Chicken marinated in salted kōji is tender and delicious.
Recently, recipes using salted kōji have become popular.
Standard kanji spelling.
Uses the older form 麴 of 麹; rarely seen.
Compound of 塩 (shio, 'salt') and 麹 (kōji, 'rice malt'). The term became widely known in the 2000s as a health-oriented seasoning.