Shio-koji (Salt-fermented Rice Koji)

All-purpose seasoning with full umami flavor

Yield

About 1 1/2 cups (360 ml)

Ingredients

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

Procedure

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 1 - 2  minutes until slightly fragrant.
3. Add the salt and continue to rub like massaging the salt into the rice for another 1 - 2 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.