Kojira Fermented Mushroom Salt

Restaurant-Level Umami for Serious Savoury Food

Some foods seem to ask for one more savoury thing. A soft egg with its warm, rich yolk. A steak with a dark crust and juices on the plate. A bowl of broth that is already good, but could taste as though it had been simmering slowly all afternoon.

That is where Kojira Fermented Mushroom Salt comes in.

A little over eggs makes the yolk taste richer. On steak or roast chicken, it settles into the browned crust, warm fat and juices and makes everything taste more deeply savoury. Stir it into broth and the whole bowl becomes fuller and more comforting. Scatter it over mushrooms, roast potatoes or vegetables and all those browned, caramelised edges seem to taste even more of themselves.

It is especially lovely with butter, cream, rice and anything warm enough for the salt to soften into. Risotto becomes more mushroomy, pan juices more intense, and even a simple plate of eggs or potatoes can suddenly feel like something you had been looking forward to all day.

How to Use Fermented Mushroom Salt

In soups and broths.
Stir it into hot soups, broths and stocks while they are still on the stove. As the salt dissolves, the mushroom umami moves through the liquid and gives the whole bowl deeper, slower-cooked savoury flavour.

Through the dish.
Add it to risotto, rice, warm grains, pan juices, gravy or sauces. The salt seasons as it dissolves, while the fermented mushroom adds another layer of savoury depth throughout.

In butter and creamy sauces.
Mix a little into butter, cream sauces, yoghurt, mayonnaise or other rich sauces. Mushroom works especially well with fat, making the finished sauce taste fuller and more savoury without needing much else.

At the end.
Finish eggs, steak, roast chicken, mushrooms, potatoes or vegetables while they are still warm. The crystals soften on the surface and the mushroom aroma opens where you taste it most directly.

Start with a little.
The mushroom flavour is concentrated. Add a small pinch, taste, then add more if the dish wants deeper umami.

What to Pair Fermented Mushroom Salt With

Kojira Fermented Mushroom Salt brings deep, savoury mushroom umami to eggs, meat, vegetables, broths, rice and anything that benefits from a little more depth.

Eggs.
This is one of the easiest places to use it. Sprinkle it over fried or scrambled eggs, fold it into an omelette, or finish soft eggs just before serving. The mushroom makes the yolk taste richer and gives simple eggs a much deeper savoury finish.

Steak, chicken and pork.
Use it where you already have browned meat, rendered fat and good pan juices. Mushroom umami settles naturally into those flavours, making steak taste meatier, roast chicken more savoury and pork richer without turning the dish into “mushroom flavour.”

Mushrooms, potatoes and vegetables.
Use it on mushrooms cooked in butter, roast potatoes, aubergine, cauliflower, onions or slow-roasted vegetables. On mushrooms it intensifies what is already there; on vegetables it adds the kind of savoury depth that normally comes from longer cooking.

Broths and soups.
This is where fermented mushroom salt can do a surprising amount with very little. Stir it into mushroom broth, chicken broth, noodle soups, vegetable soups or clear stocks when they taste good but still feel slightly thin. The salt dissolves through the liquid and gives the whole bowl more depth.

Rice, risotto and grains.
Add it to risotto, rice bowls, barley, farro or other warm grains. Mushroom umami works especially well with butter, stock and starch, making simple grains taste fuller and more complete.

Beautiful Mushrooms Make Better Umami

Mushrooms are naturally full of umami, which is why they can make savoury food taste deeper.

Kojira Fermented Mushroom Salt begins with Shiitake, Shimeji and Eringi mushrooms grown in Thailand. Shiitake gives dark, lingering depth. Shimeji brings a more delicate mushroom aroma. Eringi has a clean, almost meaty richness.

Together, they give every pinch dark depth, aromatic lift and meaty body.

Why We Made Kojira Fermented Mushroom Salt

We love mushrooms because they already come with umami built in. Shiitake, Shimeji and Eringi are savoury and aromatic when fresh, but we wanted to see how much further we could take that flavour.

Fermentation changes the mushrooms, developing a deeper, more mature savoury character. Drying takes them further again, concentrating their aroma and umami until the flavour is far more intense than it was when the mushrooms were fresh.

What we wanted was not simply mushroom-flavoured salt. We wanted to take all that developed mushroom depth and make it something we could use by the pinch, whenever we wanted more.

So we ferment the mushrooms for days with our mineral salt, dry them carefully, and work the flavour-rich liquid from fermentation through the salt before drying it again. Each 80 g jar begins with 400 g of fresh Shiitake, Shimeji and Eringi mushrooms. And they all make it into the jar.

The result is the mushroom flavour we love, pushed further: darker, deeper and more concentrated, in a form you can scatter over eggs or steak, stir into broth or risotto, or melt into butter and pan juices.

The Mineral Salt Foundation

Kojira Fermented Mushroom Salt is built on Kojira Artisan Mineral Salt, harvested from our family salt fields in Isaan, Northeast Thailand.

The salt is wood-fired, sun-dried and finished by hand. Its softer mineral character carries the mushroom umami without turning the finish sharp.

That gives the fermented mushroom room to taste deeper, warmer and more savoury.

We’ll Carefully Package it For You

Fermented mushroom’s savoury aroma and concentrated umami are sensitive to air, light and moisture.
Kojira Fermented Mushroom Salt is packed in UV-protective amber glass, induction-sealed and protected from air before closing.

Ready to give

Each 80 g jar comes in a handmade wooden box to protect it during shipping. Of course, the box is yours to keep.

Gifting it to someone you care about? Choose optional gift wrapping in the Maison Kojira Shop or at checkout, and we can send it straight to them for you.

Easy Tracking by Email

Thailand
KEX Express · 1–2 business days

International
DHL Express · 2–10 business days

You can always change or cancel your order free of charge before we ship it.