Shio Koji
- Cook
- 360 min
-
[WARM 140°F] 360 min
200 g rice koji (malted rice)
⅓ cup (45 g) kosher salt
1 ⅔ cups (400 ml) water
Separate rice koji into individual grains in the pot. Combine with salt and mix well.
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.
