Shio Koji (塩麹, 塩糀) is a mix of salt, water, and rice koji, and it’s a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It’s a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids.
Rice koji (米こうじ, 米糀, 米麹) is steamed rice that has been treated with koji mold spores (Aspergillus oryzae, koji-kin 麹菌, or koji starter). You may wonder why we make rice moldy on purpose. Koji is a specific strain of mold that has been cultured over the centuries. Most likely, you’ve already eaten it. Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.
Health Benefits of Shio Koji
Shio koji contains amylase, which breaks down starch into sugar; protease, which turns proteins into amino acids that give umami flavor; and lipase, which breaks down fat. These all help make your dishes that little bit tastier.
It contains many vitamins and amino acids and promotes health. Digestive enzymes such as amylase and protease also help with digestion. It also reduces your salt intake, thus reducing sodium concentration in the blood and lowering the risk of heart disease.
There is also an abundance of vitamins, such as B1, which helps with fatigue, and B2 and B6, which support skin turnover and maintain skin health.
How to Make Shio Koji
To get a step-by-step recipe for making shio koji at home, click here.
Recipes Using Shio Koji
Use shio koji to marinate meats, make pickles, or just use it as a salt substitute. Shio koji is very versatile and can be used in any kind of cooking. See Shio Koji recipes!
