How to Make Shio Koji (Salt Koji)

A simple tutorial to make one of the most versatile Japanese seasoning. You can make this with only three ingredients: salt, koji, and water. Perfect for a DIY fermenting project.

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Prep Time 15

Fermenting Time 7

Equipment

Glass Container or Air Tight Bottle

Ingredients

100 g Rice Koji
40 g Salt
200 ml Water

Instructions

Put the malted rice into the container.
Add the salt into the container.
Shake the container to mix the ingredients well.
Add the water.
Close the lid and shake well.
Let the salt koji ferment for 5-7 days at room temperature.