Shio Koji
...the best of all Japanese ferments, but its a salt
This is nerdy fun shit that I really love talking and educating about, so I am really glad you are here. TOP TEN desert island ingredient if I had to choose.
This ingredient is a liquid, yes, but its really a complex salt in liquid form. It’s called KOJI GOLD, or Liquid Shio Koji
“What does complex salt mean, Sarah?” It means this salt can do things to your food other salts cannot. So before I tell you what it actually is, I want to tell you how I use it. Shio koji is a versatile ingredient that can be used in place of salt in various dishes, adding depth and complexity to the flavor while also improving the texture of foods it's used with.
Marinate any protein → enhances the flavor and breaks down the proteins to tenderize the meat. Use with Chicken or Steak.
Add to dressings instead of salt
Season soup
Make a quick pickle
Shio koji is a Japanese seasoning and marinade that combines two key elements:
1. "Shio" (塩): This means "salt" in Japanese.
2. "Koji" (麹): This refers to rice that has been inoculated with the mold Aspergillus oryzae.
The term "shio koji" therefore literally translates to "salt koji." It is a creamy, paste-like condiment made by fermenting a mixture of rice koji, salt, and water. This fermentation process typically takes about 7-14 days, depending on the temperature. The liquid we are using is the “gold” that rises to the top.
Sources
What Is Shio Koji? - Sakura Yubi
Shio Koji - Plant-Based Matters