[WARM 140°F] 360 min
200 g rice koji (malted rice)
⅓ cup (45 g) kosher salt
1⅔ cups (400 ml) water
Separate rice koji into individual grains in the pot. Combine with salt and mix well.
Add in water and stir. Cover and ferment over [WARM 140°F] for 360 minutes (6 hours). Lightly stir every 60 minutes.
Shio koji has been used in Japan for centuries as an all-purpose seasoning and condiment. The live enzymes contained in shio koji bring out sweetness by transforming starches into sugar. They are also known to break down proteins in foods not only enhancing umami but also tenderizing meat and fish.
Use shio koji to marinate meats, make pickles, or use it as a salt substitute. It might taste salty at the beginning, but it will gradually become mild from the fermentation. It can be refrigerated up to 3 months.
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