Shio-koji? What it is and how to make it.

Recently, there have been a few different articles and mentions of shio-koji. I had never heard of this until these articles. I came across shio-koji through a chain of retweets from @seishu and @theprovenance originating with @ChrisPellegrini Anyway, these tweets were pointing to an article by Makiko Itoh  in The Japan Times: Kōji — Japan’s vital hidden ingredient. Of course the thing that caught my eye was the use of koji. I am familiar with amazake but shio-koji with a third of the koji’s weight in salt? That seems like a lot of salt to me but most of the articles seem to imply that shio-koji used as a replacement condiment for salt would reduce salt intake.

Having read Makiko-san’s article, I thought it was interesting and that I should give it a try some time. Really was not thinking about doing this anytime soon though. Then I saw another reference and another… What is going on with this stuff. Finally @keyope put up a page (now gone) with the amounts of all three ingredients, koji, salt and water. This matched very closely with almost every other recipe I see so what the heck, I’ll give it a try.

I didn’t want to make a lot so @keyope’s recipe size seemed just about right to me; only 30g of salt, 100g of koji and 150ml of water. I combined this together this morning and stirred them up. They are sitting on the counter now.

It turns out that 150ml of water is too much for use with my fresh koji. It would probably be a better amount for use with koji like Cold Mountain’s. I guess the best advice here is to add a little, maybe 100mls worth in this case and then add more if needed.

This stuff is pretty salty tasting but we will have to wait about a week to see how it turns out with the koji enzymes transforming the basic ingredients. I’ll add and update in a week.