Special Feature: Shio Koji (Salt Koji)
Shio koji is a fermented seasoning made simply from rice koji, salt, and water. It's an easy way to incorporate the benefits of fermentation and the power of koji mold and enzymes into your cooking. Gaining popularity in recent years, shio koji offers a convenient way to enjoy the charm of koji fermentation in everyday meals.
What Exactly Is "Koji"?
Koji refers to grains like rice, barley, or soybeans inoculated with koji mold (Aspergillus oryzae). Koji mold is essential in producing traditional Japanese fermented foods like miso, soy sauce, vinegar, sake, and mirin. In 2006, it was even designated as Japan’s "national fungus."
Rice koji is made by growing koji mold on steamed rice, which then produces enzymes that create umami and sweetness. These enzymes also help break down nutrients into more absorbable forms, much like in amazake (sweet sake), often called a “drinkable IV.”
The Skincare Benefits of Koji Mold
In Japan, it’s well known that toji, master brewers responsible for making sake, often have hands that are smooth, fair, and beautifully refined. This is attributed to kojic acid, a compound produced during the fermentation process by koji mold.
Kojic acid helps inhibit the production of melanin, which is responsible for sunspots, freckles, and pigmentation. Thanks to its brightening effect, kojic acid is now commonly used in skincare products. It’s a particularly beneficial ingredient during seasons with strong UV exposure.
Additionally, as koji mold metabolizes, it produces B vitamins, which are important for maintaining healthy skin metabolism.
Improving Gut Health (a.k.a. “Gut Wellness”)
It’s said that around 70% of the body’s immune system resides in the gut, highlighting the vital link between gut microbiota and overall health. Maintaining a healthy balance of gut bacteria supports immunity, illness prevention, and anti-aging.
Lactic acid bacteria (probiotics) are key to gut wellness. While yogurt and cheese contain animal-based probiotics, fermented foods like shio koji, miso, kimchi, and nukazuke (Japanese pickles) contain plant-based probiotics.
Key Differences:
Animal-based probiotics often don’t survive stomach acid, so fewer reach the intestines.
Plant-based probiotics are more resilient and often reach the large intestine, where they have a stronger effect on gut health.
Even dead animal-based probiotics can still benefit the body, acting similarly to dietary fiber. But if yogurt hasn’t improved your digestion, switching to plant-based probiotics may help, especially since traditional Japanese diets, rich in plant-based ferments, suit many people better.
For best results, include both types of probiotics regularly to support a well-balanced and healthy gut.
Why Shio Koji Is Recommended for Gut Health
The benefits of shio koji for gut health go beyond just the plant-based probiotics it contains. The enzymes produced by koji mold also generate oligosaccharides and dietary fiber, which serve as food for good bacteria in the gut.
These nutrients help beneficial bacteria, especially bifidobacteria, to thrive. (Note: bifidobacteria are not a type of lactic acid bacteria but are the dominant beneficial bacteria in the gut.)
As the number of bifidobacteria increases—thanks to the koji mold—it helps suppress harmful bacteria and improve the overall balance of gut microbiota.
As a result, improving gut health through shio koji can lead to benefits such as:
Stronger immune system (less susceptibility to illness)
Relief from constipation (which aids in detoxification and contributes to healthy skin and overall wellness)
In short, shio koji supports a healthier gut environment by nourishing the good bacteria your body depends on.
How to Use Shio Koji: Just Coat and Marinate for Enhanced Umami
One of the best things about shio koji is how easy it is to use. Simply replace regular salt with shio koji to instantly boost umami and elevate everyday dishes with minimal effort.
Marinating meat or fish in shio koji breaks down proteins into amino acids, enhancing flavor and making the texture tender and moist. It’s also great for vegetables, just mix, coat, or marinate for a quick side dish.
Additional Benefits:
Shio koji helps extend the shelf life of ingredients. Marinated meat or fish lasts longer and can be quickly cooked for an easy main dish, perfect for busy days or meal prep.
Storage Tips:
Store shio koji in a clean, airtight container in the fridge to prevent mold. It typically lasts about 3 months refrigerated, or up to 6 months if frozen (though flavor may weaken). Always thaw naturally and use clean utensils to avoid contamination.
Ingredient Weight to Shio Koji Ratio: 10:1
Here’s a simple rule for how much shio koji to use: Use about 10% of the ingredient’s weight in shio koji.
For example, if you have 100g of meat, use 10g of shio koji. Once you remember this basic ratio, it becomes easy to apply to meat, fish, or vegetables making it a very handy guideline.
Shio koji can also be used in many other ways: add it at the end of stir-fries, mix it into dressings, or even add a small amount when cooking rice to make it fluffier. Its versatility is exactly why shio koji is considered a universal seasoning.
Shio-Koji for BBQ Marinades
Enhances the Umami of the Meat
Fermented seasonings contain proteolytic enzymes (proteases) that break down the meat’s proteins into umami components (amino acids), enhancing its savory flavor.
Tenderizes the Meat
These proteases also break down muscle proteins, making the meat softer and more tender.
Makes the Meat Easier to Digest
By breaking down proteins, the enzymes help make the meat easier for your body to digest and absorb.
Makes the Meat Taste Lighter
Fermented seasonings also contain lipolytic enzymes (lipases) that break down fat, making the meat taste lighter and less greasy.
Easy Preparation!
Simply marinate the meat in your favorite shio-koji for 1 to 3 days, then grill it!
After 1 day, you can enjoy the original flavor of the meat with enhanced taste.
After 2 to 3 days, the protease action further breaks down the proteins, making the meat even more tender and flavorful.
Enjoy your own style of fermented BBQ by adjusting the marination time to your preferred tenderness and flavor level!
At Yama, we proudly offer a diverse selection of Shio Koji varieties.
Hanamaruki Shio Koji
Hanamaruki’s Liquid Shio Koji is unheated, keeping its natural enzymes active. These enzymes help neutralize strong meat odors during cooking and tenderize for a softer texture. Even a small amount boosts amino acids, enhancing depth and delivering a rich, full-flavored finish.
Yokofuku Shio Koji Garlic Paste
Shio Koji Garlic Paste is a flavorful and versatile seasoning made from garlic, rice koji, and salt. Packed with umami and rich garlic taste, it’s crafted by Yokofuku Farm in Kagoshima using their own garlic grown in fertile soil. Each 150g bottle contains the equivalent of two whole garlic bulbs, perfect for adding a boost of flavor and nutrition to any dish.
Takata Organic Shio Koji
Takana’s Shio Koji is a simple, umami-rich seasoning made from just malted rice and salt. Essential in Japanese fermentation, it’s perfect as a marinade or all-purpose flavor booster for meat, fish, veggies, and more, naturally enhancing depth and tenderness in every dish.
Amazake Co. Yuzu Koji Dressing & Marinade
Enjoy the perfect balance of zesty yuzu citrus and naturally fermented shio koji in this handcrafted dressing. Made with 100% pure yuzu juice by Yuzuco, it delivers refreshing tang and deep umami, perfect for salads, grilled dishes, and more.