Shio Koji

How to make Shio Koji

How to use 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. 

Shio Koji is natural probiotics

How others use Shio Koji

Shio Koji will make chicken crispy

Shio Koji Making Workshops  

We are thrilled to invite you to our hands-on Japanese Umami workshops! Guided by expert instructor, you’ll learn every steps on how to ferment 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. For detail, visit Koji Events | Long Beach Koji