Koji Rice (Shio Koji)
The Japanese fermented seasoning used to tenderize, marinate, and bring rich umami flavor.
- 200 grams Koji (about 7 oz)
- 300-400 cc Water (1.2-1.7 cups)
- 60 grams Salt (1/4 cup)
Mix really well with Koji and salt.
Cover Koji & salt with just enough water. Mix well.
Transfer to the clean container and put the lid on but don't fasten.
Allow it in the room temperature for 10 - 14 days until rice grain becomes soften, loses its shape, and smells sweet like bananas. (Keep away from direct sunlight.)
*Mix koji rice every day, add water when the water level gets below.
- The best salinity ratio of koji rice is between 30% and 35%. You may want to reduce the amount of salt, but it causes decay and odor due to its low sodium.
- Mix koji rice and salt evenly. Otherwise, there is a risk that the koji rice will rot.
- Add water until the koji rice is just covered. (Not too much, not too little). Koji absorbs water, so check the water level every day. Add water accordingly.
The fermentation period is about 10-14 days at room temperature.
If koji rice is stored in a place with a low temperature (below 68F), fermentation will slow down and it will take 14 days or more for the salt koji to mature. On the other hand, if the room temperature is higher, the fermentation speed is less than 10 days.