Shio Koji
Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. It is made by combining rice koji (cooked rice that has been inoculated with koji spores and then dried), salt, and water and letting the mixture ferment, during which time it develops a sweet, fruity, slightly funky aroma. Shio koji is primarily used as a marinade.
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Shipping & Questions
Shipping & Questions
Orders ship from our shop at 104 Avenue B in New York. Questions about an order, or looking for something you don't see? Email info@sos-chefs.com or call 212.505.5813.
Sourced, not ordered
Every jar chosen by Atef herself — Nepalese timut pepper to Iranian blue salt.
Packed locally
Filled by hand in the same room the city's chefs shop in.
A chef's best friend
Thirty years of "Yes, Chef" — white truffles flown anywhere, on request.
Every ingredient has a story
Where it grew, who grew it, and exactly what to do with it.
I created SOS Chefs in 1996, a small wholesale business with only a few items. It grew organically into hundreds of carefully chosen products, always keeping quality, efficiency, and originality at its heart.
Atef Boulaabi — Owner, SOS Chefs
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