How to Make Shio Koji

How to Make Shio Koji

Shio koji - savory, simple, and incredibly transformative.

Shio koji is a relatively new invention, with it first being commercialized in Japan in 2007. It's a simple ferment of rice koji, water, and salt. "Shio" directly translates to "salt". Think of shio koji as the new, savory counterpart to amazake - but don't let that limit how you use them! Amazake can be used with savory ingredients in the same way shio koji can be used with sweet ingredients. The possibilities are endless.

Shio koji can be seen as an all-purpose seasoning. Use it in place of regular salt to add instant umami and depth of flavor to any dish. Want a super charged marinade? Shio koji. Comforting, low-effort soup? Shio koji. I'll say it again, the possibilities are truly endless. Check out my notes below the recipe for more ↓↓↓

NOTE: All ferments, by nature, will be completely unique. And that's a beautiful thing! Ferment times are relative to ambient temperature, humidity, and freshness of ingredients - keep an open mind and taste your ferments as they age to see what you like best! The world (and kitchen) is your oyster.

Prep Time: 5 minutes
Ferment Time: 1-3 weeks (or as long as you like)
Ferment Temp: Room temperature

Ingredients and Estimated Measurements:

  • 100 g koji of choice
  • 100 g water
  • 20 g salt (non-iodized)

 

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Step by Step Guide

  • 1. Koji

    Long grain koji will yield a more savory finished sauce, but any koji will work for this recipe.

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  • 2. Ratios

    1 part koji : 1 part water
    Ex: 100g koji : 100g water
    Make sure to sanitize whatever container you're fermenting in.

  • 3. Salt

    Tare your scale and pour enough water to fully submerge all ingredients. Take note of the weight of the water. The amount of water you use will ultimately depend on the container you're fermenting in.

  • 4. Time and Temperature

    Take the weight of the koji and water, and calculate 10% of that total weight to get the amount of salt you need. To get 10%, simply multiply the total weight of ingredients and water by 0.10.
    Ex: 1000g ingredients + water * 0.10 = 100g salt. See more notes below ↓

  • 5. Equipment

    Shio koji doesn't need any fancy equipment - just a solid and sanitized mason jar.

  • 6. Stirring

    For even fermentation and to prevent any wild yeast settling on the surface, it's recommended to stir your shio koji daily until you're happy with ending the fermentation.

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Notes and Key Reminders

  1. Shio koji is a total blank slate - you can really play around with it and let your imagination go wild.
  2. Infusions: what flavors do you enjoy? Alliums? Mushrooms? Throw 'em in. A garlic shio koji is a transcendental experience. Start with a 1:2 ratio of infusion ingredient : koji. Ex: 50g garlic:100g koji
  3. Salt ratios can also be played with, too - I've found great success with 5% salt in my shio. In fact that's the flavor base for the seasonings we sell! Just don't go below 3% salt to ensure a stable ferment.
  4. An even quicker version of shio koji can be made by combining the following ingredients: 150ml spring water, 75g koji flour (just dried and blended koji into a fine powder), 25g sea salt. Leave at room temp for 12 hours, fridge afterwards. Ready in as little as 36 hours. (contributor credit: Wade Fox, @foxamongbears)

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