Shio Koji
Shio Koji is a Japanese ferment made from koji rice, salt, and water, valued for its ability to enhance the umami flavor in food. It is used for marinating meats, seasoning vegetables, and as a versatile condiment in a variety of dishes, providing a savory and rich taste.
Add <quantity>300<unit>g</unit></quantity> of water to a tall recipient
Add <quantity>30<unit>g</unit></quantity> of salt and stir
Break down <quantity>300<unit>g</unit></quantity> of rice koji into smaller pieces and add to the recipient. Finish crushing with a spoon and make sure it is completely covered in the salted water
Cover the recipient with a clean cloth and use a rubber band to hold in place. Set aside overnight at room temperature to start fermenting
Stir the koji to prevent mold growth. Set aside for 7d to finish fermenting, stirring gently every morning
Transfer the fermented koji to a blender, and blend on maximum speed until smooth
Transfer to a sterilized recipient and store it in the refrigerator for whenever you need
The shio koji is ready
Enjoy adding some umami to your dishes!
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