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.
How to Make Shio Koji
To get a step-by-step recipe for making shio koji at home, click here.
Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. Learn more about this all-purpose seasoning.
Recipes Using Shio Koji
Use shio koji to marinate meats, make pickles, or just use as a salt substitute. Shio koji is very versatile and can be used in any kind of cooking. See Shio Koji recipes!
Daikon and Cucumber Salad with Shio Koji
Simmered Kabocha with Shio Koji
Grilled Mackerel with Shio Koji
