説明

「漬ける・まぶす・かける」――たった一さじで、いつもの料理がプロの味に。

創業大正７年、南島原の醸造蔵が仕込む”魔法の万能調味料”。お肉もお魚も野菜も、驚くほどやわらかく、旨みあふれる一皿に変わります。

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商品説明

■ 素材の旨みを最大限に引き出す、蔵元仕込みの塩麹

「塩で味つけするだけなのに、なんだか物足りない――」そんな経験はありませんか？

喜代屋の塩麹は、米麹の酵素の力で素材のたんぱく質を分解し、お肉やお魚をしっとりやわらかく仕上げながら、食材本来の旨みをぐっと引き出します。塩の代わりにひとさじ加えるだけで、いつもの料理がまるでプロが作ったかのような深い味わいに。漬ける・まぶす・かける、どんな使い方でも失敗知らずの万能調味料です。

■ 大正七年創業の醸造蔵だからこそできる、本物の発酵力

喜代屋は大正七年（1918年）の創業以来、100年以上にわたり味噌・醤油・もろみを造り続けてきた南島原の醸造元です。雲仙山麓から湧き出る清らかな伏流水と、長年培った麹づくりの技術が、この塩麹の品質を支えています。味噌や醤油を知り尽くした蔵元が仕込む塩麹だからこそ、麹の力が最大限に活きた、まろやかで奥深い味わいをお届けできるのです。

■ 便利なスタンドパウチで、毎日の食卓にサッと使える

スパウト付きのスタンドパウチを採用。必要な分だけサッと出せて、冷蔵庫の中でもすっきり収納。キャップ付きなので衛生的で、最後まで無駄なくお使いいただけます。200gの使い切りサイズだから、初めて塩麹を試してみたい方にもぴったりです。

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塩麹レシピ・食べ方提案

🍗 鶏むね肉の塩麹唐揚げ（しっとりジューシー）

パサつきがちな鶏むね肉も、塩麹に漬けるだけで驚くほどしっとりジューシーに。

1. 鶏むね肉（300g）を一口大に切る

2. 塩麹（大さじ2）をまんべんなくもみ込み、ラップをして冷蔵庫で30分〜一晩漬ける

3. 片栗粉をまぶし、170℃の油でカラッと揚げる

ポイント: 塩麹の酵素がたんぱく質を分解するので、むね肉でもしっとりやわらか。お弁当のおかずにも最適です。

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🐟 白身魚の塩麹漬け焼き（簡単ごちそう）

西京漬けのように上品な味わいが、塩麹ひとつで手軽に完成。

1. 白身魚の切り身（2切れ）に塩麹（大さじ1）を薄く塗る

2. ラップをして冷蔵庫で2〜3時間漬ける

3. 塩麹を軽くぬぐい、グリルまたはフライパンで中火でこんがり焼く

ポイント: 鮭、タラ、鯛など、どんな白身魚でもOK。ふっくらと焼き上がり、魚が苦手なお子さまも食べやすくなります。

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🥬 きゅうりとキャベツの塩麹浅漬け（あと一品に）

切って和えて置くだけ。あと一品ほしいときの救世主。

1. きゅうり（1本）は乱切り、キャベツ（2〜3枚）はざく切りにする

2. ポリ袋に野菜と塩麹（大さじ1）を入れ、軽くもんでなじませる

3. 冷蔵庫で30分〜1時間置けば完成

ポイント: にんじんや大根、かぶなどお好みの野菜でアレンジ自在。塩麹のまろやかな塩気と旨みで、箸が止まらなくなります。

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🥩 豚ロースの塩麹ソテー（ごはんが進む）

味つけは塩麹だけ。シンプルなのに、驚くほど深い味わい。

1. 豚ロース肉（2枚）に塩麹（大さじ1.5）を両面に塗り、ラップをして冷蔵庫で1時間〜一晩漬ける

2. 塩麹を軽くぬぐい、フライパンに油を熱して中火で両面をこんがり焼く

3. お好みでレモンを添えてさっぱりと

ポイント: 塩麹は焦げやすいので、中火でじっくり焼くのがコツ。やわらかくジューシーなお肉に、ごはんが何杯でも進みます。

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🍳 塩麹の卵焼き（朝食・お弁当に）

いつもの卵焼きに塩麹を加えるだけで、ふわふわ＆旨みアップ。

1. 卵（3個）を溶きほぐし、塩麹（小さじ2）を加えて混ぜる

2. フライパンに油を熱し、いつもの要領で卵焼きを巻く

ポイント: 砂糖なしでも、麹の自然な甘みでほんのり甘く仕上がります。お弁当の定番おかずがワンランクアップ。

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お客様の声（ものログより）

★4.54（28件の評価）

「いつも鶏肉を塩麹で漬けて焼きます。健康的で美味しいです。」

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商品情報

※原材料についてはパッケージの表示をご確認ください。

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＼ 蔵元仕込みの塩麹で、毎日の料理をもっとおいしく ／

漬ける・まぶす・かける。塩の代わりにひとさじ加えるだけで、素材の旨みが花開きます。
創業100年超の醸造蔵が仕込む本格塩麹を、ぜひご家庭の食卓でお試しください。

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Shio Koji (塩麹) 200g | Kiyoya Co., Ltd. — Product Description

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“Marinate, rub, drizzle” — Just one spoonful transforms everyday cooking into chef-quality cuisine.

A “magical all-purpose seasoning” crafted by a brewery in Minamishimabara, founded in 1918 (Taisho 7). Meat, fish, and vegetables become astonishingly tender and bursting with rich umami flavor.

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■ Brewery-Crafted Shio Koji That Maximizes the Natural Umami of Every Ingredient

“I seasoned it with just salt, but something feels missing…” — Have you ever had that experience?

Kiyoya’s Shio Koji (塩麹) uses the enzymatic power of rice koji (米麹) to break down the proteins in your ingredients, making meat and fish incredibly moist and tender while drawing out the natural umami of each ingredient. Simply add a spoonful in place of salt, and your everyday dishes will take on a depth of flavor as if prepared by a professional chef. Whether you marinate, rub, or drizzle — this fail-proof, all-purpose seasoning elevates every dish.

■ Authentic Fermentation Power, Only Possible from a Brewery Founded in 1918

Kiyoya (喜代屋) has been crafting miso, soy sauce, and moromi (もろみ) in Minamishimabara (南島原) for over 100 years since its founding in 1918 (Taisho 7 / 大正七年). The pure underground spring water flowing from the foothills of Mt. Unzen (雲仙山麓), combined with generations of koji-making expertise, is what supports the exceptional quality of this Shio Koji. Because it is crafted by a brewery that knows miso and soy sauce inside and out, this Shio Koji delivers the full power of koji — a mellow, profoundly rich flavor.

■ Convenient Stand-Up Pouch for Effortless Daily Use

Packaged in a stand-up pouch with a spout (スパウト付きスタンドパウチ), so you can dispense just the right amount with ease. It stores neatly in your refrigerator, and the cap keeps everything hygienic — no waste from first squeeze to last. The 200g size is perfect for those trying Shio Koji for the first time.

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Shio Koji Recipes & Serving Suggestions

🍗 Shio Koji Karaage — Chicken Breast (Moist & Juicy)

Chicken breast, which tends to dry out, becomes astonishingly moist and juicy just by marinating in Shio Koji.

1. Cut chicken breast (300g) into bite-sized pieces

2. Rub Shio Koji (2 tablespoons) thoroughly into the chicken, wrap, and refrigerate for 30 minutes to overnight

3. Coat with potato starch (片栗粉) and deep-fry at 170°C until golden and crispy

Tip: The enzymes in Shio Koji break down proteins, so even lean breast meat comes out moist and tender. Perfect for bento lunch boxes too.

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🐟 Shio Koji Grilled White Fish (Easy Gourmet)

Achieve an elegant flavor similar to Saikyo-zuke (西京漬け) effortlessly with just Shio Koji.

1. Spread a thin layer of Shio Koji (1 tablespoon) on white fish fillets (2 pieces)

2. Wrap and refrigerate for 2–3 hours

3. Gently wipe off excess Shio Koji and grill or pan-fry over medium heat until beautifully browned

Tip: Works with salmon, cod, sea bream, or any white fish. The fish comes out plump and flaky — even children who are picky about fish will enjoy it.

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🥬 Cucumber & Cabbage Quick Pickles with Shio Koji (Easy Side Dish)

Just chop, mix, and wait. A lifesaver when you need one more dish on the table.

1. Roughly chop cucumber (1) and cut cabbage (2–3 leaves) into bite-sized pieces

2. Place vegetables and Shio Koji (1 tablespoon) in a plastic bag, gently massage to combine

3. Refrigerate for 30 minutes to 1 hour — done!

Tip: Feel free to substitute with carrots, daikon, turnips, or any vegetables you like. The mellow saltiness and umami of Shio Koji will make these pickles irresistible.

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🥩 Shio Koji Pork Loin Sauté (A Rice-Goes-Fast Dish)

Seasoned with Shio Koji alone. Simple, yet the depth of flavor is remarkable.

1. Spread Shio Koji (1.5 tablespoons) on both sides of pork loin (2 slices), wrap, and refrigerate for 1 hour to overnight

2. Gently wipe off excess Shio Koji, heat oil in a frying pan, and cook both sides over medium heat until golden

3. Serve with a squeeze of lemon for a refreshing finish

Tip: Shio Koji burns easily, so cook over medium heat and take your time. The pork comes out tender and juicy — you won’t be able to stop eating rice with this one.

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🍳 Shio Koji Tamagoyaki — Japanese Rolled Omelet (Breakfast & Bento)

Add Shio Koji to your everyday tamagoyaki (卵焼き) for extra fluffiness and umami.

1. Beat eggs (3) and mix in Shio Koji (2 teaspoons)

2. Heat oil in a frying pan and roll the omelet as usual

Tip: Even without sugar, the natural sweetness of koji gives a subtle, gentle sweetness. An everyday bento staple, upgraded.

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Customer Reviews (from Monolog)

★ 4.54 (28 ratings)

“I always marinate chicken in Shio Koji and grill it. It’s healthy and delicious!”

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Product Information

Please refer to the product label for the most accurate ingredient information.

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＼ Make every meal more delicious with brewery-crafted Shio Koji ／

Marinate, rub, or drizzle. Just one spoonful in place of salt, and the natural umami of your ingredients will blossom.
Experience authentic Shio Koji from a brewery with over 100 years of tradition — bring it to your family’s table today.

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