How to Make Shio Koji 塩麹 – Enzyme Rich Condiment

shio koji is another Japanese fermented condiment that can deepen the flavour of your dishes.

Like miso this seasoning is versatile and rich in live enzymes.

Koji is steamed rice that is cultured with special mold/starter, Aspergillus oryzae. This is essential for making amazake, miso, mirin, sake, tamari and more.

Shio Koji probably is so easy to make and add saltiness , sweetness and umami to your chosen dishes easily.

koji 200g

salt 120g

water 1/2 cup

so what do you use this for?

you can use it to marinate your produce, to make a stock. I made some great tasting raw crackers with this too. enjoy experimenting.