Shio Koji is made with organic rice from Luoshan, Hualien, and sea salt from Zhou Nan Salt Field in Chiayi. Koji is a fermented product made by putting a quality strain, 糀kouji, from a Japanese store over 300 years old in cooked rice, wheat and beans, and fermenting the combined ingredients. After koji and the ingredients interact with other, they would decompose the three major elements most often ingested, i.e. starch, protein and fat, into small molecules of glucose, amino acid and fatty acid that can help the human body absorb nutrients and increase energy rapidly.