By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
185 cal · 10080 min
Shio Koji (Koji Marinade)
Recipe GLPR41b619388f92e1
A traditional Japanese fermented marinade made from koji, salt, and water. This umami-rich condiment develops deeper flavor and beneficial enzymes over several weeks of fermentation. Use it to marinate proteins, season vegetables, or enhance soups and dressings. The koji transforms into a creamy, paste-like consistency as it ferments.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
300 g Rice koji (koji granules), firm and granular, 300g
75 g Diamond Crystal kosher salt, 75g
400 ml Water, 400 ml
Directions
Measure the firm rice koji granules into a clean glass jar or fermentation vessel.
Add the kosher salt to the koji and stir gently to distribute it evenly throughout.
Pour the room-temperature water over the koji and salt mixture, stirring well to combine.
Cover the jar loosely with a cloth or paper towel secured with a rubber band to allow gas exchange while preventing dust or contamination from entering.
Place the jar in a warm location (ideally 70–75°F or 21–24°C) away from direct sunlight for fermentation to begin.
Stir the mixture daily for the first week to ensure even fermentation and to break down the koji granules as they soften.
Continue fermenting for 7–10 days total, stirring less frequently, until the koji breaks down into a creamy paste and the mixture develops a rich, salty-sweet aroma with complex umami notes.
Once fermentation is complete and the desired flavor is achieved, transfer to a clean jar and refrigerate. The shio koji will continue to slowly develop flavor and keep for several months when stored cold.
Comments
Shio koji is a deeply useful pantry staple that transforms chicken, pork, and fish with minimal effort once made, but sourcing rice koji in Charlotte requires a trip to an Asian market like H Mart or an online order, since Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger do not stock it. The stated time of 10080 minutes (one week) is honest and reflects genuine fermentation; this is not a weeknight condiment but a weekend project that rewards patience with a marinade that keeps for months. A single batch costs under $10 and makes enough for many proteins, making it economical once you've bought koji, though the upfront search justifies this as a occasional cook's project rather than a routine weeknight move.
Sign in or create a free account to add your review.
