How To Make Shio Koji
Shio Koji (塩麹, 塩糀) is an all-purpose, natural seasoning used for centuries in Japanese cooking. You can use this versatile ingredient to marinate, tenderize, and enhance the umami flavor of any dish. I'll show you how easy it is to make at home with just 3 ingredients.
Servings: 2 (jars)
Calories: 398kcal
Ingredients
- 200 g rice koji (7.05 oz)
- 4 Tbsp sea salt (can be 10–30% of rice koji by weight; do not use table salt)
- 1 cup water
Instructions
- Before You Start…Please note that this recipe requires 14 days of fermentation time.Gather all the ingredients.
- In a large bowl, break 200 g rice koji and separate the koji grains into smaller pieces.
- Rub the rice koji firmly in your hands to separate into individual grains.
- Rub the koji until aromatic, add 4 Tbsp sea salt, and mix all together.
- Add 1 cup water. If necessary, add more water if it doesn‘t cover the surface of the koji. Rub the koji with your hands.
- Transfer to sterilized jar(s)/container with a lid. Make sure the shio koji is submerged in water; if not, add more water.
- Ferment the shio koji at room temperature, open the lid and mix it once a day for 1 week during the summer and 2 weeks during the winter (as warm temperature speeds up the ripening process). Add a bit of water if the shio koji is too hard. It might taste salty at the beginning, but it will gradually become mild. Shio Koji will become thicker and begin to smell sweet from the fermentation.
To Store
- Store in the refrigerator for up to 6 months.
Notes
Koji: The majority of koji you find at stores will appear lighter in color than this brand of koji that I use, which is slightly yellow. The yellow color comes from koji mold, and some are yellow and some are brown. Depending on the brand/company, they may mix different kinds of koji molds to create a more complex flavor. You see more white koji in stores as they look “prettier” (source).
Nutrition
Serving: 1 jar · Calories: 398 kcal · Carbohydrates: 87 g · Protein: 7 g · Sodium: 13954 mg · Potassium: 3 mg · Calcium: 25 mg · Iron: 1 mg