What's Shio Koji?
Shio koji is a type of Japanese fermented seasoning made from koji, salt and water. Shio translates to salt, which descripes very well what it is; salt and koji. With its few ingredients it's easy to make and a very good start for beginners in fermentation. There are a lot of different recipes for shio koji depending on region, traditions and personal taste. It can be made in different ratios and with different kinds of koji. In this recipe we use barley koji and the common 4:1:5 ratio of koji, salt and water.

Unsure what koji is? Read about what koji is here

The final result is a paste that usually has a porridge-like texture and consistency, but it can come in different variations depending on fermentation time and water content. The paste is rich in natural enzymes that enhances flavors and can be used in many ways. The taste is sweet, salty and umami.

How to use shio koji?
One of the most common ways to use shio koji is for marinating meats such as beef, chicken or fish. When using it as a marinade, the koji breaks down the enzymes and convert proteins and starches into complex sugars and amino acids. The result is natural sweetness and umami while also enhancing the natural flavors of the meat. Meats, such as beef or chicken, becomes more tender and juicy when marinated with shio koji, whereas fish becomes firmer and less likely to break apart.

Shio koji works great with vegetables as well as it is rich in amylase enzymes that break down the starches. It can even be used as a quick pickling medium for vegetables, being ready within 24 hours. Just wipe away the shio koji afterwards for the best experience.

A great way to add flavor to a dish is using shio koji directly as seasoning. It's very good in soups, sauces, stir-fries or any kind of dish, even when baking. It's a great substitute for salt, that also adds a boost of umami and sweetness. Use 2 teaspoons of shio koji for 1 teaspoon of salt.

Instructions

  1. Use clean hands to crumble the koji to make sure the grains doesn't stick to each other.
  2. Add the koji and salt into a sterilized glass jar and mix it well together.
  3. Pour in the water and stir it until the salt is dissolved.
  4. Cover the jar with a cheesecloth or a lid and set it aside to ferment at room temperature in a dark and cool place.
  5. Ferment for at least 7 days stiring the mixture once a day.
  6. During the fermentation the mixture is thickened, as the koji absorbs the water, and it starts to smell sweet and funky.
  7. After 7 days of fermenting, or longer depending on preference, the shio koji can be used as is or blended and/or passed through a sieve if desired.
  8. Keep the jar in the refrigirator and use the shio koji for up to 6 months.

Tips

  • In this recipe we use barley koji, but you can as well us other types of koji, all creating different types of flavor.
  • You can use either fresh or dried koji. Use the same amount of koji in weight. However, using dried koji will lead to a thicker shio koji, as it will absorb more water. If necessary, add some more water.
  • Make sure the jar is big enough as the mixture can expand during the fermentation and for easier stiring.
  • You can add other ingredients like garlic, herbs or lemon juice for infused shio koji with even more flavor. However, ensure that the salt content remains around 10% of the total weight.