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New Batch of Shio-koji

April 16, 2012


Shio-koji      塩糀 salt-koji

What is it? It’s koji that has been fermented in salt and can be used instead salt to bring out the umami in foods.

I’ve got about 500 cc left of the shio-koji I made last month, so I need to start a new batch that will be ready when I run out. I use shio-koji instead of salt in almost all of my cooking now, so it goes pretty quickly. Last month I made two kinds of shio-koji using different kinds of koji. I used fresh rice koji from Kojiya Honten and made another with organic dried brown rice koji that I bought online.

brown rice shio-koji

The brown rice shio-koji is a bit sweeter, but also a little grainier. I mixed it with a hand blender for a creamier consistency. The brown rice koji is a little expensive, especially with shipping, so I will probably only make it a few times a year.

So today I will make regular shio-koji and get the fermentation started. I want to try to make shio-koji tofu next week, too.

Here is the recipe for shio-koji. It only takes about 15 minutes to prepare and then a little more than a week to ferment.

  • 500 gm fresh rice koji
  • 170 gm sea salt
  • 650 cc water
  1. Put the koji in a bowl and rub with your hands to break apart any clumps.
  2. Add the salt and mix with your hands, kneading the salt and koji together. Myoho always emphasizes that it’s important to put your heart into mixing the shio-koji- think positive thoughts and give appreciation for the koji- the finished product will be more delicious and satisfying.
  3. Mix until the mixture becomes slightly sticky and it clumps when squeezed.
  4. Add the water and stir well.
  5. Put in a loosely lidded container and let it sit at room temperature for 10-14 days until the rice grains become smaller and the mixture has a slightly salty sweet aroma. Stir the mixture well once a day.
  6. When it is done, refrigerate. It will keep for about six months.

sticky shio-koji after kneading

Unfermented shio-koji

So this batch will be ready next week.


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