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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.

    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 ml1
    • inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml