Shio Koji

Shio Koji is a traditional Japanese seasoning made from fermented rice malt, salt, and water. It is commonly used to marinate meats, fish, and vegetables, as well as to add flavor to soups and sauces.

Shio Koji

Ingredients

  • 1 cup rice malt
  • 4 tbsp salt
  • 2 cups water

Instructions

  1. Combine rice malt, salt, and water in a clean glass jar.
  2. Stir well to mix the ingredients.
  3. Cover the jar with a clean cloth and secure it with a rubber band.
  4. Let the mixture ferment at room temperature for 7-10 days, stirring it daily.
  5. Once the shio koji is ready, store it in the refrigerator.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
0 minutes
Total time:
10 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
15 per serving
Protein
0g
Carbohydrates
3g
Fat
0g

Supplies

Glass jar Clean cloth Rubber band

Tools

Spoon

Serving suggestions

Serve as a marinade for grilled meats or as a seasoning for stir-fried vegetables.

Tips & tricks

Make sure to use clean utensils and containers when making shio koji to prevent contamination during the fermentation process.

Cost

$5