Gather all the ingredients.
Ferment the shio koji at room temperature, open the lid and mix it once a day for 1 week during summers and 2 weeks during winters (as warmth 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. Store in the refrigerator for up to 6 months.
Koji: 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 kind of koji molds to create more complex flavor. You see more white koji in stores as they look “prettier” (source).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.