marinade sauce

Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. Learn more about this all-purpose seasoning.

How To Make Shio Koji

200 g rice koji ((7.05 oz))

salt

water

Gather all the ingredients.

In a large bowl, break and separate the koji grains into smaller pieces.

Rub the koji firmly in hands to separate into individual grains.

Rub the koji until aromatic, add salt and mix all together.

Add water.  If necessary, add more water if it doesn't cover the surface of koji.  Rub the koji with your hands.

Transfer to sterilized jar(s)/container with a lid.  Make sure the shio koji are submerged in water, if not, add more water.

Ferment the shio koji at room temperature, open the lid and mix it once a day for 1 week during summers and 2 weeks during winters (as warmth temperature speeds up the ripening process). Add a bit of water if the shio koji is too hard.  It might taste salty at the beginning, but it will gradually become mild.  Shio Koji will become thicker and begin to smell sweet from the fermentation.  Store in the refrigerator for up to 6 months.

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How To Make Shio Koji

The most viewed marinade sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine