How to Make Shio Koji
A homemade Japanese fermented seasoning made from rice koji, salt and water, used as an all-purpose umami condiment and marinade. Recipe by Namiko Chen of Just One Cookbook. Makes about 2 jars.
Ingredients
| 200 g | rice koji | |
| 4 tbsp | 60 ml | sea salt (10-30% of koji quantity; do not use table salt) |
| 1 cup | 240 ml | water |
Instructions
- Gather all ingredients.
- In a large bowl, break and separate the koji grains into smaller pieces.
- Rub the koji firmly between your hands to separate it into individual grains.
- Rub the koji until aromatic, then add the salt and mix together.
- Add the water; add a little more if it doesn't cover the surface of the koji. Rub the koji with your hands.
- Transfer to sterilized jar(s) with a lid, making sure the shio koji is submerged in water; add more water if needed.
- Ferment at room temperature, mixing once a day, for 1 week in summer or 2 weeks in winter (warmth speeds ripening). Add a bit of water if it gets too hard. It may taste salty at first but gradually mellows, thickens and smells sweet. Store in the refrigerator for up to 6 months.
Note: Koji color varies by brand (white to yellow to brown) depending on the koji mold used.