Unlock the Magic of Shio Koji: The Ultimate Japanese Marinade

Dive into the world of umami with this easy-to-make shio koji recipe. This ancient Japanese marinade will revolutionize your cooking, infusing meats, fish, and vegetables with incredible depth and flavor.

What is Shio Koji?

Shio koji is a powerhouse ingredient that combines rice koji (rice inoculated with Aspergillus oryzae mold), salt, and water. This fermented mixture creates a flavor-packed marinade that tenderizes proteins and amplifies the natural taste of foods.

Why You’ll Love This Shio Koji Recipe

• Simple ingredients, complex flavors
• Versatile: Use on meats, fish, vegetables, and more
• Enhances umami in any dish
• Long shelf life: Keeps for months in the fridge

Ingredients

• 1 2/3 cups (300g) firm granular rice koji
• 7 tablespoons (75g) Diamond Crystal kosher salt
• 1 2/3 cups (400g; 400ml) water

Step-by-Step Instructions

1. In a clean container with a lid, mix the rice koji and salt. Break up any clumps using your hands or a spoon. Pour in the water and stir until everything is well combined and the salt has completely dissolved. This should take about 30 seconds.
2. Cover the container and let the mixture ferment at room temperature. Stir once daily. After 7-10 days, your shio koji will have thickened and developed a sweet, funky aroma. At this point, it’s ready! Transfer to the refrigerator until you’re ready to use it in your cooking adventures.

Pro Tips for Perfect Shio Koji

• Use high-quality rice koji for the best flavor
• Stir daily to ensure even fermentation
• Trust your nose – the sweet, funky smell indicates it’s ready
• Store in an airtight container in the fridge for up to 10 months

Nutrition Facts