How to make Shio Koji

Why cooks start here

Shio Koji is cooked the way home ferment jars cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Shio Koji is a traditional Japanese seasoning made from fermented rice koji, salt, and water. It's a staple in many Japanese households, used to enhance the umami flavor in various dishes. This home version captures the essence of how a Japanese family cook prepares it, with salt measured by hand and fat added generously. The taste of Shio Koji is subtly sweet and salty, with a rich, savory depth that can transform simple ingredients into something special. It's a versatile condiment, perfect for marinating meats, adding to soups, or even as a dressing for vegetables, bringing a touch of Japanese flavor to any meal.