Shio Koji

Shio Koji

Koji has many applications in the culinary world and is used skilfully by chefs worldwide to bring their own unique flare to different cuisines. But it can be a little intimidating if you have just begun your dive into the world of Japanese food. Shio Koji is a good starting point with its wide applications in our home kitchens from marinating meat to use as a salt substitute.

This recipe below will show you how shio koji is made and allows you to experiment with fermentation.



  1. In a sterilised lidded container, combine the koji rice and salt. Mix well with a clean spoon or your hands. Make sure all the lumps are broken up to allow even fermentation.
  2. Add you water into the mix, stir until everything is combined and the salt has dissolved.
  3. Seal with the lid and allow to ferment at room temperature (around 20 °C/68°F) for at least 7 to 10 days. Make sure to give the mixture a stir everyday throughout the process. The finished product should be thickened and smells both sweet and funky.
  4. Once finished, transfer the mixture into the fridge and use within 6 months.

Alternatively, to whip up Shio Koji even quicker, you can get it delivered straight to your door here

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