Shio Koji (塩麹) is Salty Koji seasoning that can be used to season various food and marinate meat. Koji is white rice with edible fungus, and it is used to ferment food such as Miso and Soy Sauce. When Koji is fermented with salt and water, it develops a salty but mellow flavor with a touch of sweetness. Originally Shio Koji was a very old traditional seasoning in Japan, and hadn’t gotten much attention for a long time until about a decade ago. Somehow it was picked up in the 2010s again, and it became a mainstream seasoning for many modern Japanese dishes.
Today ready-to-use Shio Koji is easily found at supermarkets in Japan, but it is quite simple to make at home too. It takes a week to make — please, don’t get alarmed with the time! All you have to do is just stir once a day for a week, leaving it out at room temperature to induce fermentation, and that is it. After that, you can keep it in the fridge for a couple of months as you use it. Instead of Soy Sauce or salt, just add Shio Koji to your favorite dish as seasoning, such as Yasai Itame, stir-fried vegetables or any kind of soup. Fish and meat can also be marinated with Shio Koji. It not only seasons them, but it tenderizes the meat as well.
If you’ve never heard of Shio Koji, try this interesting old seasoning that will give you a new perspective!
Shio Koji Recipe
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Ingredients
- 200 g Koji
- 1 cup water
- 50 g salt
Instructions
- Mix all the ingredients well. Keep it in a clean container with a lid at room temperature.
- Stir at least once daily for a week.
Video
