Ferments & funk · fermented

Shio koji

Also called salt koji

Rice koji fermented with salt and water into a porridge-like seasoning; used instead of salt to tenderise meat and fish and deepen savouriness.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodRice koji

    Unsalted and dry; mix with salt and water and let it sit. (use 0.75× the amount)

  • T2 · GoodWhite miso

    Pastier, soy-flavoured and slightly sweet; tenderises less. (use 0.75× the amount)

  • T3 · In a pinchSalt

    Seasons, but no tenderising enzymes or rounded umami. (use 0.1× the amount)

  • T3 · In a pinchSoy sauce

    Salty umami, but darker colour and soy flavour, and no tenderising. (use 0.5× the amount)

Cook with Shio koji

No recipes use it yet.