The secret to a deeply bronzed grilled chicken with incredibly crisp skin and meat that is imbued with a miso-like savoriness that is irresistably mouthwatering? Shio-koji, a fermented rice product made by inoculating cooked rice with koji spores. The rice is then dried and combined with salt and water, and fermented for about a week. The end result is an ingredient that breaks down proteins and starches while adding a level of umami to foods like nothing else.