shio-koji.

塩麹, 塩糀

A versatile seasoning and marinade, made by fermenting koji rice, can be used to enhance the savory/umami flavor in various dishes, while providing a sweet, funky, and almost floral aroma.

Koji is cooked rice or soybean that has been inoculated with a type of naturally occurring cultivated fungus/mold (Aspergillus oryzae). It has been an integral part of Japanese cuisine for centuries and serves as the initial step in creating miso, shoyu, rice vinegar, amazake, sake, and more. The fungus A. oryzae exerts an incredible effect on the ingredients it comes in contact with, providing beneficial enzymes that aid in the fermentation process of foods, breaking down raw materials into more readily digestible components. In essence, koji's fermentation process enhances the flavors and textures of these foods.

Ingredients:

  • 300g granular rice koji.

  • 75g kosher salt. (~10%)

  • 400g filtered water.

Equipment:

  • 1L container.

Yield:

  • ~700mL.

Execution:

  • Combine koji with salt and water, then place the mixture into a clean, sterilized container. Cover it with a lid and put it into a slightly warmer than room temperature environment, away from sunlight, for 7-10 days.

  • Stir the mixture every day.

  • Once the mixture is fermented, you can tell by the sweet, funky aroma, thicker consistency, and nutty, savoury, and salty flavour.

  • Transfer the fermented mixture to a sterilized airtight container and store it in your fridge for up to 10 months.

  • A dark amber coloured liquid may form on the top, just mix it.

  • Optionally; you could blend it to a liquid for easier seasoning applications.