Shio Koji
Salt-fermented koji rice that liquefies over seven days into a sweet, savory paste of devastating enzymatic power — it tenderizes protein, deepens umami, and transforms everything it touches into something more than the sum of its parts.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine dried koji, salt, and water in a clean glass jar or container. Mix thoroughly with clean hands or a wooden spoon, breaking up any clumps of koji. Ensure the salt is evenly distributed throughout. The mixture should feel like wet, salted rice — the koji grains will be firm and distinct.
Cover the jar loosely — not airtight, as the koji needs to breathe slightly. Leave at room temperature (18–25°C / 64–77°F) for 7–10 days. Stir once daily with a clean spoon, pressing the grains against the sides to feel the softening. The mixture will become wetter as the koji enzymes break down the starches and release liquid. It will smell progressively sweeter and more miso-like.
Once the shio koji has reached its desired sweetness and the koji grains have mostly softened (7–10 days), stir well and transfer to an airtight container. Refrigerate — cold temperatures halt active fermentation and the paste will keep for 3–6 months, continuing to develop flavor very slowly. Use as a marinade, seasoning, or condiment.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.