Collection: Shiokôji & Other Koji Products

Koji is made by inoculating rice, soybeans, or other grains 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 levels. During this time, the enzymes produced by the fungus break down starch into sugars and proteins into amino acids, thereby developing 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 food through its powerful enzymes.

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

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

Koji offers several health benefits, notably thanks to its natural enzymes, which aid digestion and improve the absorption of nutrients. It contributes to better absorption of proteins, carbohydrates, and fats, while providing probiotics that benefit the gut microbiome.

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 numerous benefits, ideal for a balanced diet.

Koji and shio koji are both made through 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 such as miso, sake, or amazake. It is rich in enzymes that break down proteins and starch, thereby 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 every day, it often replaces salt or soy sauce in Japanese cuisine.

Using 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 and stir-fries.

Using koji:

• Making miso, amazake, or sake: An essential base for these fermented products.
• Japanese pickles (tsukemono): Mixed with vegetables, it enables gentle fermentation.
• Preparing shio koji and shoyu koji: Transformed into seasonings to enhance dishes.

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

Ingredients:

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

Texture & flavor:

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

Uses in cooking:

• Shio koji: An excellent marinade that tenderizes meat and fish and can replace salt.
• Soy sauce: A versatile seasoning for sauces, soups, and stir-fries.
• Miso: Used in soups, sauces, and simmered dishes.

The main steps:

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

Tips:

• A fermenter or homemade proofing chamber helps maintain a stable temperature.
• It is essential to use a high-quality koji starter for good growth.
• Once ready, the koji can be used to make shio koji, miso, amazake, sake, and many other Japanese fermented products.