This is a recipe for basic shio koji that is easy and fun to prepare. Once you have made this you can store it in the fridge and use it to season meats and fish. I recommend you make your shio koji in the warmer months because you need to keep it in a room above 68 degrees Fahrenheit (20 degrees Celsius) during its fermentation.
Yield: 1 cup (250 ml)
Fermentation time: 1 week
- 1/2 cup (100 g) rice koji
- 2 tbsp (30 g) salt
Place the rice koji in a mixing bowl and add the salt, then combine well with your hands. Put the rice koji and salt in a glass jar and add enough water just to cover. Place a lid on top and leave it in a warm room with a temperature above 68 degrees F (20 degrees C) for a week. Stir the mixture once a day with a wooden spoon. It will be ready to use when the rice koji is softened and has a sweet mellow fragrance. Store it in the fridge to avoid further fermentation, and it will keep refrigerated for about 6 months.
Also from The Secrets to Japanese Cooking:
Reprinted with permission from The Secrets to Japanese Cooking by Shihoko Ura and Elizabeth McClelland, Page Street Publishing Co. 2019. Photo credit: Shihoko Ura.