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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.
Prep Time
20 mins
Additional Time
14 d
Total Time
14 d 20 mins
Servings:
2
(jars)
Calories:
398 kcal
Course:
Condiments
Cuisine:
Japanese
Ingredients
- 200 g rice koji (7.05 oz)
- 4 Tbsp salt can be 10-30% of rice koji by weight; do not use table salt, sea salt
- 1 cup water
Instructions
To Store
- Store in the refrigerator for up to 6 months.
Cup of Yum
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 Information
Serving
1jar
Calories
398kcal
(20%)
Carbohydrates
87g
(29%)
Protein
7g
(14%)
Sodium
13954mg
(581%)
Potassium
3mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 (jars)
Amount Per Serving
Calories 398
% Daily Value*
| Serving | 1jar | |
| Calories | 398kcal | 20% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Sodium | 13954mg | 581% |
| Potassium | 3mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.