Collection: Shiokôji & other Koji products

Koji is made by inoculating rice, soy or other cereals with a fungus called Aspergillus oryzae. This fermentation process generally lasts between 24 and 48 hours in a controlled environment, with precise temperature and humidity. During this time, enzymes produced by the fungus break down starch into sugars and proteins into amino acids, developingumami. 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, transforming food with its powerful enzymes.

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

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

Koji offers a number of health benefits, thanks in particular to its natural enzymes, which facilitate digestion and improvenutrient assimilation. It contributes to better absorption of proteins, carbohydrates and lipids, while providing probiotics that benefit the intestinal microbiota.

Rich in amino acids and B vitamins, it promotesintestinal balance, boosts the immune system and has antioxidant properties.

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

Koji and shio koji are both derived from fermentation, but have different uses and compositions.

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

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

Using the shiokoji:

• Marinade: Tenderizes meat, fish and even vegetables (a few hours are enough).
• Seasoning: Replaces salt or soy sauce in soups, sauces and dressings.
• Cooking: Added at the end of cooking, it adds depth of flavor to simmered or sautéed dishes.

Using the koji:

• Making miso, amazake or sake: An essential base for these fermented products.
• Japanese pickles (tsukemono): Mixed with vegetables, they allow gentle fermentation.
• Preparation of shio koji and shoyu koji: Used as condiments to spice up dishes.

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

Ingredients:

• Shio koji: Rice fermented with salt and water.
• Soy sauce: Soybeans fermented with wheat, salt and water.
• Miso: Fermented paste made from soya, koji (rice, barley or soya) and salt.

Texture & taste:

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

Use in cooking:

• 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 stews.

The main stages :

1. Rinse and cook rice (or another cereal such as barley or soy).
2. Inoculate with Aspergillus oryzae, a fungus specific to Japanese fermentation.
3. Incubate at 30-35°C with good humidity for 36-48 hours.
4. Stir regularly to avoid overheating and ensure even distribution of the mushroom.
5. The koji is ready when it gives off a sweet smell and is covered with a fine white down.

Advice :

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