Quick Shio Koji
(Made In A Yoghurt Maker)
Quick Shio Koji is a simple and convenient recipe for making this versatile umami-rich ingredient at home. Unlike traditional methods that can take days to ferment, this recipe uses a yoghurt maker to create shio koji in just six hours with reliable and consistent results.
With small batches of shio koji readily available, you can use it to elevate the taste of your favorite dishes and experiment with its endless possible uses as a seasoning, condiment, fermenting agent, and culture to jump-start other fermentation projects. See our article "Shio Koji: Do-It-Yourself Umami" to learn more about shio koji’s culinary benefits and range of uses.
Quick Shio Koji
Kuwiku Shio Koji : クイック塩麹
Makes about 1 cup (240 ml)
Main Foods
Dried Rice Koji, 1 cup (100 g) — See Notes
Water, 1/2 cup + 2 tablespoons (150 ml)
Seasonings
Coarse Sea Salt, 2 tablespoons (30 g) — See Notes
Directions
Wash and dry your hands. Put the dried rice koji in a large clean bowl and sprinkle the sea salt on top. Use your hands to blend well, rubbing the sea salt into the dried rice koji and breaking up any clumps. Transfer the salted rice koji to a sterilized yoghurt maker container or other sealable jar that's slightly larger than the total ingredients. The dried rice koji will expand as it ferments.
Add the water (lukewarm—140°F/60°C or less) to the container and mix well with a clean spoon until the water becomes milky white. Seal the container and place it in the yoghurt maker. Set the temperature at 140°F (60°C) for 6 hours and press the start button.
Stir the shio koji 2-3 times during fermentation to ensure the rice koji is well blended and fully covered by water. Add small amounts of water if necessary.
When the timer finishes, take out the container and stir the shio koji well. If you prefer a smoother consistency, blend it in a sterilized blender or food processor.
Store the shio koji in the refrigerator in a sterilized, sealable container. Stir occasionally while in the refrigerator. It will keep for up to 3 months.
Notes:
Dried rice koji (kanso kome koji/かんそう米麹) is available at specialty foods stores and online.
Coarse sea salt is called ara-jio in Japanese. It’s similar to kosher salt. The salt concentration for this recipe is 13%. Do not use table salt which has iodine in it.
Use a yoghurt maker that has precise temperate and timer controls. Follow any recipe and instructions provided with the yogurt maker for the best results.
Always use sterilized utensils and equipment.
Meitou Miso (名刀味噌本舗)
14-3 Haji, Osafune-cho, Setouchi City, Okayama Prefecture 701-4264
Web: www.meitoumiso.com
Tel: +81 (0869) 26 2065
Meitou Miso is a small family business located in Setouchi City on the coast of the Seto Inland Sea in Okayama prefecture. Since 1954, it has been recognized as a leader in handmade koji, providing local home cooks with the koji-cultured grains needed to make miso and other fermented foods. Meitou Miso was the first to develop dried koji-cultured grains, allowing home cooks to make miso, shio koji, and other fermented foods year-round, regardless of where they lived. This helped spark Japan's revival of home fermentation in recent decades.
Meitou Miso's dried white rice koji, known as "Amazake Shio Koji," is made from Okayama prefecture's famous hearty and flavorful rice. It is an exceptional product that can be used to make shio koji, miso, and amazake. The dried rice koji can be stored for up to six months if kept in a cool and dark place.
Meitou Miso's koji and related products, including shio koji, are available at specialty food shops across Japan, including the food halls of major department stores like Takashimaya in the Nihombashi district of Tokyo, as well as the country's growing number of shops specializing in fermented foods. For the best selection of its products, visit the Tottori-Okayama Shimbashikan in Tokyo, one of the largest prefectural "antenna" shops in the city, offering a wide range of food products and crafts from both Okayama and neighboring Tottori prefectures.
Dried “Amazake White Rice Koji” made by Meitou Miso.