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Shio-koji (Salt-fermented Rice Koji)

All-purpose seasoning with full “umami” flavor


About 1 1/2 cups (360 ml)


  • 6 oz (180 g) rice koji
  • 2 oz (60 g) salt
  • 3/4 cup (180 ml) water


  1. If starting with pressed-type rice koji, in a large bowl, first break by hand to loosen the grains.
  2. By using both hands, rub the grains for a few minutes until slightly fragrant.
  3. Add the salt and continue to rub like massaging the salt into the rice for another few minutes. Add the water and stir.
  4. Transfer the mixture into a container. Cover lightly with lid. Leave at a room temperature for 7-10 days to complete the fermentation. Meanwhile, stir the mixture with a spoon once a day for even fermentation.

Only three ingredients to start. Massage the rice koji with salt by hand nicely before adding water.


Once water is added and stirred, transfer to a container and cover loosely.

  • Once it’s ready, shio-koji can be kept in a tightly-sealed container and refrigerated for about a couple of months.
  • Shio-koji can be used in place of salt.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml