How to Make Shio Koji
Thinking fermentation is intimidating? Try making this homemade Shio Koji! This traditional Japanese fermented condiment is so simple to make, requiring only three ingredients: rice koji, salt, and water. Thanks to active enzymes, shio koji is a powerful flavor enhancer that boosts umami and sweetness, and naturally tenderizes proteins. Its savory, salty umami makes a perfect low-sodium salt replacement for everyday cooking.
Ingredients
- 100 g koji rice
- 35 g salt
- 130 ml water more as needed
Instructions
- If the rice koji comes in chunks or blocks, break them apart into individual grains. In a clean jar, combine koji rice and salt. Use a clean spoon to mix well.
- Add water and thoroughly mix. Loosely cover and let it ferment at room temperature for 1-2 weeks, stirring once a day.
- After a few hours or by the next day, the dried koji will absorb the water and expand. If the grains are not submerged in the liquid, add a splash of water until they are just covered.
- Mix the mixture daily. When it starts to smell sweet and fruity, and the rice grains are soft, it’s ready. Enjoy adding to your favorite recipes!
- Store shio koji in the refregeator.
Notes
Signs your Shio Koji is ready:
- The grains are soft to the center.
- Smells fruity, slightly sweet.
- The texture is slightly thick, creamy, and porridge-like.
- Taste slightly sweet.
- There might be small bubbles.
- Add 10% of the weight of your ingredients.
- 1 tablespoon of Shio Koji is 20g.
- Add 2 tablespoons of shio koji for every 1 lb (454g).
- Refrigerate for 30 min to tenderize. Up to overnight for deep flavor.
- Replace 1 teaspoon of salt with 2 teaspoons of shio koji (double in volume).
- This is not a 1:1 salt replacement! 2 teaspoon of shio koji contains 75% less sodium than 1 teaspoon of pure salt.
- With complex umami, shio koji makes food taste "saltier" and more satisfying, making it perfect for low-sodium cooking.
Tried this recipe?Let us know how it was!