Homemade shio koji

Name: Homemade shio koji
Prep time: 10 min
Total time: 10 min
Yield: about 500 g
Cuisine: Japanese
Ingredients: 200 g UMAMI Rice Koji; 60 g fine salt; 260 ml still mineral water

Rice koji, salt and water: in a week it becomes a seasoning that tenderises meat and fish and gives depth to vegetables.

Type: Fermentation
Prep: 10 min
Resting: 7–10 days
Serves: about 500 g

Shio koji in a glass jar, with a wooden spoon and bowls of rice koji and salt

Ingredients

200 g UMAMI Rice Koji
60 g fine salt
260 ml still mineral water

Method

01
In a bowl, break up the rice koji with your hands and rub it with the salt for a couple of minutes.
02
Transfer to a clean glass jar and pour in the water: it should cover the rice.
03
Put the lid on loosely and leave at room temperature, away from light.
04
Stir once a day with a clean spoon. If the rice absorbs the water, add a little more.
05
After 7–10 days the shio koji smells sweet and the rice is soft: transfer it to the fridge, where it keeps for several months.