48-Hour Shio Koji Roast Chicken

Shio koji is a condiment made from salt (shio), water and rice malted with koji kin, a type of Japanese mould. The mould breaks down proteins to create glutamic acid and consequently umami flavours, a process that also tenderizes meat and fish. The same mould also converts starches into glucose, drawing out the sweetness from ingredients and helping foods to brown more easily. Because of this catalytic process, shio koji brings out a much wider range of flavours than plain salt can. For bes