This broth is killer. It's so perfectly balanced, rich and flavorful, without being 'over the top'. It shouldn't be this easy, but it is. It's rare for something this delicious to not require a ridiculous number of steps and an advanced culinary degree. Like me, you've probably never heard of Shio Koji. I follow a couple of Japanese cooking blogs, and when I saw this, I had to know more! Shio Koji, made from Shoyu Koji (a fermented mixture of soy sauce and koji rice spore), h