Shio koji (“salt koji”) is the easiest koji ferment and one of the most useful in the kitchen. Koji, salt and water sit in a jar for a week or two until the grains go soft and the mixture smells sweet, savoury and slightly fruity. It seasons, tenderises and browns anything you put it on.
Shio koji recipe
200 g rice koji, fresh or dried
60 g salt (about 12% of the mix)
7–14 days at room temperature
- 1Mix koji and salt Rub 200 g of koji and 60 g of salt together in a bowl until the grains separate.
- 2Add water Stir in 250 mL of unchlorinated water. The koji should be just covered; add a little more if dried koji soaks it up.
- 3Ferment Transfer to a clean jar, cover loosely, and keep at room temperature. Stir once a day.
- 4Finish After 7–14 days the grains are soft and the mixture is thick, sweet-smelling and savoury. Blend it smooth if you like, then refrigerate.
No koji yet? See how to make koji, or buy dried rice koji.
Related calculator
Miso Salt Calculator
Soybeans, koji and salt for any batch of homemade miso, by style from sweet white to long-aged red, with ageing times.
How to use shio koji
Meat about 10% of the weight; marinate chicken, pork or beef for 1–24 hours.
Fish about 10% of the weight for 30 minutes to a few hours.
Vegetables toss with roasting vegetables, or rub into cucumber or cabbage for a quick pickle.
As seasoning in dressings, soups and sauces in place of salt: about 8 g shio koji per 1 g salt.
Watch for
- Wipe off excess before grilling or frying; the sugars burn quickly.
- Keep it in the fridge once it is ready, and use a clean spoon.
For the sweet, unsalted koji preparation, see amazake. For a longer-aged koji seasoning, see how to make miso.
