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 water and stir. Cover and ferment at [WARM 140°F] for 360 minutes (6 hours), stirring lightly every hour.

  • Shio koji has been used in Japan for centuries as an all-purpose seasoning and condiment. Its live enzymes transform starches into sugars, adding sweetness. They also break down proteins, enhancing umami and tenderizing meat and fish.

  • Use shio koji to marinate meats, make pickles, or as a salt substitute. It may taste salty initially, but it will gradually mellow with fermentation. It can be refrigerated for 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.

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