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Shio Koji (Koji Marinade) Recipe
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Prep Time
5m
Cook Time
-
Total Time
5m
This Shio Koji recipe combines firm granular rice koji, Diamond Crystal kosher salt, and water to create a traditional Japanese marinade. The fermentation process of the koji adds depth of flavor to meat, fish, and vegetables, making it a versatile and essential ingredient in Japanese cooking.
Ingredients
Servings:
32
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
In a lidded container, combine koji and salt, breaking up any clumps of koji either with clean hands or a spoon. Add water and stir until mixture is well-combined and salt is dissolved, about 30 seconds.
2
Cover container with lid and set aside to ferment at room temperature until koji mixture is thickened and smells sweet and funky, at least 7 days or up to 10; stir mixture once per day throughout this fermentation process. Once shio koji is fermented, transfer to refrigerator until ready to use. Shio koji can be refrigerated in an airtight container for up to 10 months.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories6kcal0%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates1g0%
-
Fiber0g0%
-
Sugar0g0%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium884mg44%
Percent Daily Values are based on a 2,000 calorie diet.