How to Make Shio Koji (easy)

This video is How to make Shio Koji (easy).

Shio Koji or Salt koji is used as a flavor enhancer and salt substitute. It can also be used to tenderize your meat and really bring out a depth of flavor to everything from vegetables to proteins. This product is so versatile it can also be used to ferment.

We used our Heritage 750 Vitamix in this video and it is amazing!! If you are in the market for an upgraded blender check this one out. You will not regret getting it.

The recipe is so simple and here is a link to the koji rice that you will need for this recipe:

of if you want the spores to make the koji rice

Recipe:

200 grams of Koji Rice
50 grams of salt
1 cup of water

Combine salt and koji rice making sure to break up any large chunks. Add your water and mix well. Place in a mason jar with the lid loosely covered.

Every day stir your mixture as it ferments and after 7 days (in the summer) or 14 days (in the winter) your koji rice will be ready.

Be sure to taste it everyday and you will notice that the flavors will drastically mellow out. I like to blend my mixture up in the blender when I am done and store it in the refrigerator. This will keep indefinitely refrigerated.

Use 2 tsp of shio koji to every 1 tsp of salt (as a salt substitute)
To marinate proteins or veggie rub shio koji all over your proteins or vegetables and place them in the fridge (in a zip lock bag) to marinate for at least 30 minutes. You will be blown away as to the way it enhances the flavor!!

Have fun and leave me a comment if you try this out!! Stay tuned and be sure to subscribe as I will be posting new videos on how to marinate meats with shio kojii as well as how to make koji rice so you can have lots to play with.

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My Absolute favorite thermometers:

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Eric

[jameswatters]

just finished some pork ribs that I marinated overnight in my first shio koji and its everything you said, tender and tasty as anything I've tasted before, I also used some in my veg side dish of roasted courgettes, mushrooms and red peppers, gave it a totally different and excellent flavour. cheers

[rosemarychadi]

second time making this. I made it during the summer and let it go 9 days. I loved the sweet umami flavor it added to my food. I'm looking forward to seeing how the winter temperature makes it different.
Thank You for all your videos!!

[philerup.youtube]

Shio koji is life. I use it to marinate all of my meats.

[eastindiaV]

Looks like a mix of yeast, lactobacillus, and other fungus and bacteria.

You can add more salt for lactobacillus and vinegar, or sugar for yeast and alchohol, for bread and alchohol.

I always thought it was just normal to have more than one organism in a yeast starter, my favorite is periglandula/yeast. It creates a pink lichen that makes little rocket ships

[stevepenney]

Thats really addictive once you try it. Im using it on ribs tonight

[hong_kitchen]

Thanks for your inspiration and I just my first ever Shio Koji. :)

[ryuktheshinigami]

hi guys, nice video.... i was wondering if it would work if i powdered the malted rice before starting the fermentation procedure?

[ivorybow]

It is my 10th day, and this morning there was a fine white fuzz over the top of my koji. Is this okay? I don't want to eat it if it is a bad fungus. Thank you!

[peek-ka-boom]

When did you put the Sake Homebrewing Kit?

[mrzxcvb]

Hi can you tell me is it a probiotic ?

[cat-geme]

Shiokoji is useful for drying meat age

[susanwong]

It’s been about a week for mine, since the beginning all I can smell is moldy rice, there’s no mold, is that the normal smell?

[maryalicecampanaro]

Purchased Miyako Koji from Amazon. Not sure how to cook it ? I have a rice cooker which I place over steaming water and also a bamboo steamer. After watching the video. I am not sure about this whole process. Help! Mary Alice

[wernli]

Is this like a sourdough starter, where I can make an infinite amount of Koji by adding some of my pre-made koji to some kind of medium?

[AyalaK]

Such a great video!
I started the fermentation process a couple of days ago and there is a hint of an alcoholic smell to the mixture. Is that OK?

[MrErtonn]

hey guys, do the rice need to be dry ? or does a rice that has just been freshly fermented with koji will work ? Just adding less water will do the trick ?

[usamaalhaj]

Please I need to know the answer about these two questions:
1- can I use normal white rice to make koji rice by koji-kin?
2- Does shio koji contain alcohol?

Thank you at all

Best regards❤

[tessbell]

Hi, I may have messed this up. I put all into a bowl, mixed it up, added water then out in three jars. What if putting in several jars unequaled the portions like what if not enough aspergillous in all now. Also, what if each jar has too little or too much salt? Can I get sick from screwing this up?

[Cookinginmyownfat]

Did the exact same thing you did, but for some reason a fuzzy white mold grew on it. It’s been about a week and the mold is no longer there, and I’m getting a very active ferment. Having to burp it a few times a day. Smell is kind of strong, and of alcohol, it doesn’t smell rancid. Any tips? I’m not sure where I went wrong

[jameswatters]

is it necessary to blitz the shio koji when its done