Vermicular | Shio Koji

Shio Koji

Tailored for: Musui–Kamado
Cooking Flow
360 min
Cooking Steps

[WARM 140°F] 360 min


200 g rice koji (malted rice)
⅓ cup (45 g) kosher salt
1 ⅔ cups (400 ml) water

  1. Separate rice koji into individual grains in the pot. Combine with salt and mix well.

  2. 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.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo