How to Make Shio Koji (Recipe – Japanese Cooking)
I'm going to show you how to make shio koji at home. Shio koji is a wonderful seasoning that can be used in place of salt. It's salty but also has a lot of umami and sweetness. Making shio koji will take some time, but the steps are super simple, and they can be therapeutic too.
- 200 g rice koji
- 60 g salt
- 300 ml water
- Prepare warm water below 60 °C.Make sure the water is not too hot, otherwise, you will kill the enzymes in rice koji which will be added later, and the fermentation will not work.
- In a container, add salt, and then add the warm water.
- Add rice koji and mix well.
- After everything is mixed well together, put the lid on the container. Leave the container at room temperature and let the mixture ferment.The rice koji will quickly absorb all the water, but in time, the water will come back out.
Second Day and Onwards
- On the next day, stir the mixture, put the lid back on, and leave it at room temperature. Repeat this process every day for about one to two weeks or until your shio koji is ready.Stirring will redistribute the salt content evenly and prevent molding. If you don't stir regularly, the salt will sink to the bottom and bacteria will start to grow at the surface, which will lead to molding.The fermentation speed will depend on the temperature.
- Your shio koji is ready when it's liquidy like a paste, has a mild salty taste with umami and sweetness, and can be easily crushed with your fingers.
- The ratio of the ingredients doesn’t have to be exact. The salt in shio koji, however, has an important role in preventing molding, so don’t decrease the percentage of salt too much.
- You can store shio koji in the refrigerator or freezer to keep it fresh for many months. You can also store it at room temperature, but make sure you stir it regularly to prevent molding. Read more about it at What Is Shio Koji? (The Complete Guide)
Serving: 1tablespoonCalories: 27.1kcalCarbohydrates: 6gProtein: 0.6gFat: 0.1gSodium: 830.5mgPotassium: 0.2mg