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1/2 cup sea salt

2 cups water

Combine koji of choice and salt. Rub together until aromatic. Transfer to a quart-sized jar. Add water and cover with muslin cloth, secured with a rubber band. Ferment in a warm spot for 7-10 days, stirring daily. Add more water, if needed at any point, to cover the koji completely. During fermentation, the water will become cloudy, slightly thicker and will produce a subtle umami aroma. After fermentation time, cover with a tight lid and transfer to the refrigerator. Store in fridge for up to 6 months or more! Use as is, or puree, to marinade meats & fish, make pickles, flavor your vegetables or use it as a salt substitute.

A close-up picture of shio koji

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