Shio Koji, also known as salt koji, is a seasoning made by fermenting a mixture of water, salt, and koji. The taste is salty and sweet with a distinct fruity fermented scent of koji. Shio koji truly is a magic, useful all-purpose seasoning, you can pour and mix it into sauces, use it as a marinade, or enrich the flavor of any cooking.
Usually, shio koji has a grainy texture from the rice koji in the main ingredients. But, there is also another variety of shio koji where you make it with rice koji powder, so the result is grainless and smoother, making it easier to mix with a lot of cooking.
Learn more about Shio Koji here
What is Shio Koji and How to Make Shio Koji?Shio Koji is not uncommon in Japanese cooking. In fact, its rustic nature goes beyond oriental cooking and successfully made its way into western cooking. Le…
Grainless Shio Koji (Salt Koji)
Make homemade grainless umami seasoning, Shio Koji, by mixing Rice Koji Powder, water, and salt into a paste form and let it ferment at room temperature for five days. Store in the refrigerator after the fermentation is complete and use it for many recipes in cooking!
Add water in 30-35°C (86-95°F) into the jar. Stir the mix thoroughly.
Close the lid and leave the container at room temperature for 5-7 days to ferment. During fermentation, gas may be released. Please do not seal the container tightly.
Once a day, stir the shio koji, close the lid, and let it rest again.
When it has the appropriate saltiness and umami, it is done.You can store it in the refrigerator for up to 3 months.
Please use it as a versatile seasoning with plenty of umami. Delicious for marinades, dressing, and sauces.
Keyword Rice Koji, Shio Koji
Find How to Make Shio Koji In Our Recipe Collection
