Serves 6
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.
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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.
