Shio koji

  By jason toner  

May 17, 2017

Add verve and swagger to meats, vegetables, vinegars, soups etc with this basic shio koji. It may not look like much, but the reason people who are in the know about Shio Koji profess the upmost enthusiasm for it do so because it transforms the most rudimentary cut of meat into a succulent dining experience of opulent proportions with umami to spare. Don't miss out...

after you have the first batch under your belt its time to start experimenting with different flavours!



100 g koji rice culture

35 g salt (natural)

165 g water (bottled)




3bottled water

4stir, cover, and leave in a cool place around the kitchen. stir every few days

5After a week or so and a little agitation, this will be your final product

Keep everything sanitised and be aware that if your room temperature is warm then it will take about a week and maybe 2 weeks in winter. It will keep refrigerated for longer than it will be around trust me but 6 months is fine to give you an idea.