A traditional Japanese fermented rice seasoning, shio koji is a natural umami booster and tenderizer for meats, fish, and vegetables, made easily at home.
Shio Koji: Japanese Super Seasoning
A traditional Japanese fermented rice seasoning, shio koji is a natural umami booster and tenderizer for meats, fish, and vegetables, made easily at home.
Ingredients
- 200 g rice koji (dried)
- 60 g sea salt non-iodized
- 300 ml filtered water warm (around 50-60°C or 120-140°F)
Instructions
- Combine rice koji and sea salt in a clean glass jar or container. Mix well with a spoon, breaking up any clumps of koji.
- Pour in the warm filtered water. Stir thoroughly until the salt is mostly dissolved and the koji is fully hydrated.
- Cover the jar loosely with a lid or a breathable cloth secured with a rubber band to allow air circulation while keeping out contaminants.
- Place the jar in a warm spot (ideally 20-30°C or 68-86°F), away from direct sunlight.
- Stir the mixture once or twice a day to ensure even fermentation and prevent mold growth on the surface. Use a clean spoon each time.
- Continue fermentation for about 7-14 days. The shio koji is ready when the grains become soft and plump, easily crushed between your fingers, and the mixture develops a sweet, savory, slightly alcoholic aroma.
- Once fermented, store the shio koji in an airtight container in the refrigerator, where it will last for several months.
Notes
Fermentation time varies with ambient temperature; warmer conditions speed up the process. Always use clean utensils to prevent contamination. Once fermented, store shio koji in an airtight container in the refrigerator to halt fermentation and preserve freshness for several months. Adjust the amount used in recipes based on desired saltiness and umami.
