Shio Koji Marinade
Shio Koji is simple Koji rice mold fermented with salt and water. It adds a subtly sweet, umami boost to everything from meats to veggies. Use it as a marinade, brine, or seasoning for an easy flavor upgrade.
Ingredients
- 150g rice koji (available at Asian markets or online)
- 35g Diamond crystal salt
- ¾ cup water
Instructions
- 1 Grab a clean 8oz mason jar. Sterilize it by boiling or running through the dishwasher.
- 2 Combine the koji rice, salt, and water in the jar. Stir well and seal the jar.
- 3 Let the mixture ferment at room temperature for 7 days, stirring once a day. After a week, it should have a sweet, umami aroma and a slightly thickened texture. If it does not, let it ferm