5 Ingredients or Fewer

Rich Shih and Jeremy Umansky's Shio Koji

June 19, 2020
Photo by Peter Larsen
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

  • Prep time 5 minutes
  • Cook time 168 hours
  • Makes any amount of shio koji
  • Koji
  • Water
  • Salt
In This Recipe
  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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