Shio Koji in short means “ Salt Koji.” You take koji, salt, and water and let it sit for around 10 days. What I find most interesting about the Shio Koji process is that salt actually kills the Aspergillus oryzae. Lucky for us, it’s enzymes remain and when you throw into the mix the carbohydrates and sugars that exist in grains and by creating the right fermentation environment you are able to grow some solid bacteria. What does this mean for us? We have this amazingly tasty, umami, bacterial goodness that we can use to create other fermentations or secondary fermentations.
Here’s a list of some of our favorite uses for Shio Koji:
Shio Koji cured meat
Shio koji in handmade pasta (a lovely trick we learned from Ourcookquest)
Sauces & Marinades
An alternative for soy sauce
Alternative ways to make pickles
Here’s our recipe for Shio Koji :
2 cups koji
2 cups water
1/8 cup salt
Mix together well and move to a jar with a finger tight lid. Let it sit in a cool and dark place for 10-12 days. Every day you’ll want to stir or shake the mixture. When it’s complete you can opt to blend the mixture or leave it in it’s original state and then move it to the fridge. Shio Koji can be used for 6 month from the date of making — so make sure you date it.
