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Shio-Koji (塩麹) – Fermented Rice and Salt Marinade
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Shio-Koji (塩麹) – Fermented Rice and Salt Marinade
Laura Chen
40
30 minutes
0 minutes
21
Japanese
Basic recipe
Shio-koji is a traditional Japanese seasoning paste made from fermented rice, salt and water. People often use it to marinate meat, deepen flavor and make it more tender. It also adds a subtle note of umami to many other dishes.
Ingredients
- 300 g rice koji
- 100 g coarse sea salt
- 450 ml water
Instructions
- Put the rice koji in a large bowl.
- Add the sea salt and mix it well with the koji.
- Slowly add the water, stirring constantly, until everything is well combined.
- Fill a clean, airtight glass jar with the mixture.
- Close the jar tightly and leave it at room temperature for 1-2 weeks. Open the lid daily to let gases escape and stir the mixture.
- After fermentation, the shio-koji is ready to use, or you can keep it in the fridge for up to 6 months.
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More recipes: Japanese recipes · Sauces and basic recipes · All Asian recipes