Shio koji

Shio koji is a salty condiment related to miso, tamari, and soy sauce. Here's how to make this naturally gluten-free liquid aminos!

If possible, plan in advance for this easy chicken recipe; letting it chill for 2 days after being seasoned has a huge impact on the flavor and also gives the skin time to dehydrate, which magnifies its crispy potential.

Learn all about shio koji, how to make it at home and how to use it in your cooking in our comprehensive guide.

Shio-koji is a traditional Japanese condiment that is made from fermenting rice koji (mold-inoculated rice), salt, and water.It is a versatile and natural flavor enhancer with a mildly sweet, salty, and umami-rich taste.Recently shio-koji became popular for its health benefits and property to tenderize and enhance the flavor of foods.

All-purpose seasoning with full umami flavor Yield About 1 1/2 cups (360 ml) Ingredients 6 oz (180 g) rice koji 2 oz (60 g) salt 3/4 cup (180 ml) water Procedure If starting with pressed-type rice koji, in a large bowl, first break by hand to loosen the grains. By using both hands, rub the grains for 1 - 2 minutes until slightly fragrant. Add the salt and continue to rub like massaging the salt into the rice for another 1 - 2 minutes. Add the water and stir. Transfer the mixture into a…

Shio Koji Chicken Karaage Makes 2 to 3 servings 2 chicken breasts (about 1 pound), cut into 2-inch pieces 2 tablespoons shio koji (or 1 tablespoon fine grain sea salt) 1 teaspoon minced fresh ginger 1 clove garlic, minced 1/3 cup potato starch (or cornstarch) Canola oil for frying 1. Stir the shio koji, garlic, […]

When you buy rice koji, it will look like rice with a powdery white substance on it. This is because the rice has been inoculated by the spores of a fungus called Aspergillus oryzae, also known as …

Umami is a universally loved, but somehow mysterious flavour. It is savoury, yet sweet, and comes through in a lot of our favourite foods. But where does it come from? Well, look no further than aspergillus oryzae, known in Japan as koji-kin. Koji releases an amino acid called glutamate, which is responsible for the umami flavour in many of the Japanese foods we all know and love. From miso soup, to yaki-udon, to… anything with soy sauce in it, we have koji to thank. That’s right, koji is a…

When I go to the grocery store,　there are certain vegetables I always purchase. Lettuce, tomato, onion, carrot, broccoli, peppers and sometimes mushrooms and green beans. I always see big eggplants sitting next to zucchini, but I seldom reach them. WHY? Because they are too big! I think they are really good in lagsania or eggplant…

Shio Koji is a magic ingredient which changes cheap meat into beautiful steak. The longer you marinate, the tender the m