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.
- 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.
- Add you water into the mix, stir until everything is combined and the salt has dissolved.
- 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.
- 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