Umami

Sio-koji is a japanese traditional ingredient. It's a fermented mixture of  salt and "koji". This makes every dish so good.

When meat and fish are pickled, starch and protein in food are hydrolyzed to sugars and amino acids, increasing the taste.

Just mix the powder with the dish, it will bring out the umami in foods.

①Just mix it in the pasta

②Just mix it with the vegetable soup

③Salt-koji works well (and quickly) as a pickling medium. 
You can pickle vegetables in salt-koji and have them ready for eating within 24 hours.
Just be sure to wipe away the salt-koji befor eating for your right experience. 
You can even cover hard-boiled eggs in salt-koji for up to a week to get a Japanese-inspired version of the classic British pickled egg.

That's it!