{"product_id":"homemade-shio-koji","title":"Homemade Shio-koji","description":"\u003ch2 dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eIf you’d like to try making \u003cem\u003eshio-koji\u003c\/em\u003e at home, here is a precise, \u003cem\u003eeasy-to-follow\u003c\/em\u003e method.\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eThis formula uses international units for accuracy.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003cspan\u003e:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e200 g dried kome-koji (I recommend \u003ca href=\"https:\/\/yoyojapanstore.com\/products\/marukome-plus-koji-dried-malted-rice-for-amazake-rice-drink-100g\" target=\"_blank\" rel=\"noopener\"\u003eMarukome’s dried kome-koji\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e40 g salt\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e400 ml warm water (90–95°F \/ 32–35°C)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-064f0256-7fff-b920-b427-a850b6568469\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eWash your hands with soap – scrub your hands for 15 seconds, rinse off the soap with warm water, and wipe dry with a clean paper towel. Prepare a sterilized container (glass or plastic) with a fitted lid.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eIn a clean bowl, mix the kome-koji and salt, rubbing them lightly between your palms.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eAdd the warm water to the bowl and stir with a clean spoon. Dissolve the salt.\u003cbr\u003eTransfer the mixture to the sterilized container. Cover loosely (lid slightly ajar) and keep at room temperature.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eStir once a day with a clean spoon. After 5–10 days, the shio-koji should be soft, mildly sweet,-salty, creamy, aromatic, with partially broken grains and increased liquid.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eOnce matured, seal tightly and refrigerate. Use within 1 month. For smooth shio-koji, process the matured shio-koji in a sanitized food processor. Process until smooth, then transfer it to the sanitized container and refrigerate.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow to Use Shio-koji\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShio-koji is versatile — use it as a protein marinade, a tenderizer and flavor enhancer, a vegetable pickle base, or add to soups, stews, and dressings to enhance umami.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAs a Protein Marinade\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUse \u003c\/span\u003e\u003cspan\u003e10% shio-koji by weight\u003c\/span\u003e\u003cspan\u003e of the meat or fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cspan\u003eFish:\u003c\/span\u003e\u003cspan\u003e marinate 20 to 30 minutes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eChicken or meat:\u003c\/span\u003e\u003cspan\u003e marinate 30 minutes to 1 hour\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA longer marination is unnecessary because the enzymes work quickly and can over-soften the protein.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTo Make Pickled Vegetables\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUse the \u003c\/span\u003e\u003cspan\u003e10% ratio\u003c\/span\u003e\u003cspan\u003e of shio-koji to the weight of the vegetables. \u003c\/span\u003e\u003cspan\u003ePickling time depends on the vegetable’s density:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cspan\u003eCucumber:\u003c\/span\u003e\u003cspan\u003e 2–4 hours\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDaikon and carrot:\u003c\/span\u003e\u003cspan\u003e 6–8 hours\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eZucchini and cabbage: 3–5 hours\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53133227753766,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/homemade-rice-shio-koji.jpg?v=1777674545","url":"https:\/\/hirokoskitchen.com\/products\/homemade-shio-koji","provider":"Hiroko Shimbo","version":"1.0","type":"link"}