What is Shio Koji?
Shio koji is a natural seasoning that is used to marinate, tenderize and enhance the umami in foods. Shio-Koji is made with a mixture of rice koji, salt and water.
What is Rice Koji?
Rice koji is made with a mixture of rice with strains of Aspergillus Oryzae, a beneficial mold, koji-kin or koji starter. The koji starter is made by cooking the rice, adding the koji starter, and incubating the koji culture about 36-48 hour . Rice koji contains enzymes that break down the starches and proteins in food into sugars and amino acids.
Foods in the Japanese pantry made with Rice Koji:
- Soy sauce
- Rice vinegar
Benefits of Shio-Koji:
- A natural pro-biotic seasoning.
- Tenderizes food.
- Reduces the intake of salt
- Brings out the umami and sweetness in foods
- Aids in digestion.
- Clears the skin.
- Contains minerals, fiber and vitamins
Making shio-koji involves simply mixing the Rice Koji together with salt and water at room temperature. This process puts the Rice Koji through a second fermentation. Shio-koji keeps in the refrigerator for about 6 months.
560 grams Rice Koji, room temperature
150 grams grams sea salt
800 ml warm water (140F)
If the koji granules are whole, grind them with a mortal and pestle or food processor until they are about half in size.
Turn the Rice Koji into a bowl. Add sea salt and mix well.
Combine the warm water and rub the granules with your hands. Transfer to a container with a lid but do not close completely. Leave the shio -koji out on the counter and mix it once a day for 1 week to 10 days to let it ferment in room temperature. The shio-koji will become thicker and begin to smell sweet from the fermentation.
Koji Rice shops online:
South River Miso
Brown rice dried brown koji is available