How To Make Shio Koji

Name: How To Make Shio Koji
Prep time: 20 min
Total time: 14 d 20 min
Yield: 2 (jars)
Ingredients: 200 g rice koji; 4 Tbsp sea salt; 1 cup water

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Prep Time
20 mins
Additional Time
14 d
Total Time
14 d 20 mins
Servings
2 (jars)
Calories
398 kcal
Course
Condiments
Cuisine
Japanese

How To Make Shio Koji

Caleb Murray

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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.

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Ingredients

Servings

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

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Instructions

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).