5 Ingredients or Fewer

Rich Shih and Jeremy Umansky's Shio Koji

June 19, 2020
3 Ratings
Photo by Peter Larsen
  • Prep time 5 minutes
  • Cook time 168 hours
  • Makes any amount of shio koji
Author Notes

The following recipe is from Rich Shih and Jeremy Umansky’s new book Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Chelsea Green Publishing, May 2020) and are reprinted with permission from the publisher. Food52

What You'll Need
  • Koji
  • Water
  • Salt
  1. Combine 1 part koji and 1 part water. Weigh this mixture and salt to 5 percent of the total weight.
  2. Blend to increase the surface area of the inoculated starch. Transfer the ingredients to a non-reactive container, such as a glass mason jar.
  3. Hold at ambient temperatures exposed to air. Mix the shio koji once or twice a day for up to 7 days. After 7 days your shio koji is ready. Store it in an airtight container in your fridge.

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