Thanks to Derrick from sgfoodonfoot who shared with me some of his Japanese Condiments which he think would be useful for me to explore new recipes with. I am not sure where we could get this Shiokoji in Singapore but perhaps MEIDI-YA or Isetan might have. Or if you come across this in Singapore, do drop me comment or email too.
made with rice/glutinous rice and wine yeast) which we used to cook confinement food. But the two are different in terms of colour and taste where Shiokoji is more towards savory as compared to wine lees which are slightly sweet with alcohol taste and fragrance.