What is Shio Koji?

Shio Koji, also known as salt koji, is a traditional Japanese seasoning made from a mixture of rice koji, salt, and water. Koji is a type of mold (Aspergillus oryzae) that is used in the fermentation process of various Japanese staples such as miso, soy sauce, and sake. When combined with salt and water, the koji ferments to create a versatile and flavorful seasoning that can be used to marinate, tenderize, and enhance the umami flavor in a variety of dishes. 

Why Use Shio Koji Instead of Salt? 

Shio Koji offers several advantages over regular salt. Firstly, it enhances the umami flavor of foods due to the enzymes in koji that break down proteins into amino acids, creating UMAMI. UMAMI makes dishes taste richer and more complex. Additionally, Shio Koji can tenderize meat, making it juicier and more flavorful. It also has health benefits, as it is a natural probiotic that aids in digestion and contains minerals, fiber, and vitamins. 

When using Shio Koji, the general ratio is one-tenth of the ingredient. For example, if you have 100 grams of meat, you would use 10 grams of Shio Koji. Or if you are using 1 teaspoon of salt, use 2 teaspoons of Shio Koji. This ratio ensures that the flavor is well-balanced and not overpowering. 

How I use Shio Koji 

During the weekdays, I often find myself pressed for time when it comes to cooking. To make things easier, I marinate chicken with two tablespoons of Shio Koji the night before. In the morning, I simply boil water in a pot, turn off the heat, and add the marinated chicken. By lunchtime, I have a juicy and delicious chicken ham ready to eat, without spending much time in the kitchen. It’s like a magic.  

Salt Density Comparison 

To understand the difference in salt density between using regular salt and Shio Koji, let's compare: 

• Regular Salt: 10 grams of salt contains approximately 10 grams of sodium chloride. 

• Shio Koji: 10 grams of Shio Koji contains about 1.3 grams of salt, as the rest is composed of water and rice koji. 

	Amount in a dish	Salt density	Amount of salt
Regular Salt	10g	100%	10g
Shio Koji	20g	13%	2.6g

 Shio Koji has a lower salt density compared to regular salt  making it a healthier option for those looking to reduce their sodium intake while still enjoying flavorful dishes. 

Shio Koji Making Workshops  

We are thrilled to invite you to our hands-on Koji workshops! Guided by expert instructors, you’ll learn every step—from choosing salt to fermenting your own Shio Koji. You’ll also have the opportunity to purchase rice Koji from Long Beach Koji and try making your own styles at home. 

Join our vibrant community at Long Beach Koji, where the timeless art of Shio Koji-making is celebrated with a spirit of creativity. We can’t wait to welcome you to our workshop!