Collection: Shiokôji & Other Koji Products

Koji is made by inoculating rice, soybeans, or other grains with a fungus called Aspergillus oryzae. This fermentation process usually lasts between 24 and 48 hours in a controlled environment, with precise temperature and humidity. During this time, the enzymes produced by the fungus break down starch into sugars and proteins into amino acids, thus developing the umami. Koji is then used to produce miso, sake, shio koji, and other Japanese condiments.

Koji is often called the "miracle ferment" because it plays an essential role in Japanese cuisine by transforming foods through its powerful enzymes.

It breaks down starch into natural sugars, proteins into amino acids, and lipids into fatty acids, thus revealing deep and umami flavors.

Thanks to this action, it is used to produce miso, sake, shoyu, amazake, and shio koji, which enrich many dishes. Its power of gentle and natural fermentation also improves the texture and digestibility of foods, making it a key ingredient in Japanese gastronomy.

Koji offers several health benefits, notably thanks to its natural enzymes that aid digestion and improve nutrient absorption. It helps better absorption of proteins, carbohydrates, and lipids, while providing probiotics beneficial for the gut microbiota.

Rich in amino acids and B vitamins, it promotes intestinal balance, strengthens the immune system, and has antioxidant properties.

Shio koji, used as a marinade, also helps tenderize meat and fish, making them easier to digest. Finally, its natural fermentation makes it a living food with many benefits, ideal for a balanced diet.

Koji and shio koji both come from fermentation, but they have different uses and compositions.

Koji is rice (or another grain) inoculated with the fungus Aspergillus oryzae, used as a base to ferment products like miso, sake, or amazake. It is rich in enzymes that break down proteins and starch, releasing intense umami flavors.

Shio koji, on the other hand, is a mixture of koji, salt, and water, fermented for several days. It is used as a natural seasoning or marinade, adding sweetness and umami to dishes while helping to tenderize meat and fish. Easier to use daily, it often replaces salt or soy sauce in Japanese cooking.

Use of shiokoji:

• Marinade: It tenderizes meat, fish, and even vegetables (a few hours are enough).
• Seasoning: It replaces salt or soy sauce in soups, sauces, and dressings.
• Cooking: Added at the end of cooking, it brings depth of flavor to stews or stir-fries.

Use of koji:

• Making miso, amazake, or sake: Essential base for these fermented products.
• Japanese pickles (tsukemono): Mixed with vegetables, it allows gentle fermentation.
• Preparation of shio koji and shoyu koji: Transformed into condiments to enhance dishes.

Shio koji, soy sauce, and miso are three iconic fermented condiments in Japanese cuisine, but they differ in their ingredients, fermentation process, and uses.

Ingredients:

• Shio koji: Fermented rice with salt and water.
• Soy sauce: Fermented soybeans with wheat, salt, and water.
• Miso: Fermented paste made from soybeans, koji (rice, barley, or soy), and salt.

Texture & flavor:

• Shio koji: Slightly thick liquid, sweet-salty taste with subtle umami.
• Soy sauce: Dark, salty liquid with a more pronounced depth.
• Miso: Thick paste with a richer umami intensity.

Culinary uses:

• Shio koji: Excellent marinade, tenderizes meat and fish, replaces salt.
• Soy sauce: Versatile seasoning for sauces, soups, and stir-fries.
• Miso: Used in soups, sauces, and simmered dishes.

Main steps:

1. Rinse and cook rice (or another grain like barley or soybeans).
2. Inoculate with Aspergillus oryzae, a fungus specific to Japanese fermentation.
3. Incubate at around 30-35°C with good humidity for 36 to 48 hours.
4. Stir regularly to prevent overheating and ensure even distribution of the fungus.
5. The koji is ready when it emits a sweet smell and is covered with a fine white fuzz.

Tips:

• A fermenter or homemade incubator helps maintain a stable temperature.
• Using a quality koji starter is essential for good development.
• Once ready, the koji can be used to make shio koji, miso, amazake, saké, and many other Japanese fermented products.