How to make Shio Koji
About recipe
Shio koji (塩麹) has a salty, savory, and slightly sweet taste. It is often used as a natural seasoning and tenderizer for meats, fish, and vegetables, as well as in marinades, dressings, and sauces. Shio koji is believed to have several health benefits, including aiding digestion, boosting the immune system, and promoting healthy skin.
Shio koji is gaining popularity outside of Japan and can be found in specialty Asian grocery stores or online. It is also relatively easy to make at home using simple ingredients and equipment.
Ingredients
- 100g of Raw Fresh Koji or 100g of Dried Koji
- For Raw Fresh Koji: 35g of salt
- For Dried Koji: 43g of salt
- For Raw Fresh Koji: 135g of water
- For Dried Koji: 230g of water
Instructions
- 1. Place the koji, salt, and water into a jar or container.
- 2. Stir the mixture thoroughly using a spoon or stick. Then, let it sit at room temperature, away from direct sunlight.
- 3. Over the next 7 to 10 days, stir the mixture once daily to ensure the surface is fully submerged and evenly fermenting.
- *Note: Failing to stir regularly may cause the surface to become moldy due to exposure to air.
- *Optional: For a deeper flavor, you can continue the fermentation process at room temperature beyond 10 days. The duration is flexible according to your taste preference.
- 4. After 10 days (or once you're satisfied with the flavor), store the salt koji in the refrigerator. It can be kept refrigerated for over 3 months.