Shio Koji Salt Koji Marination Fermentation

Japan — shio koji documented in Heian period texts; modern revival began 2011-2012 with Miyako Miso Company popularization

Shio koji (塩麹, salt koji) is a 14th-century Japanese fermentation medium experiencing modern revival — a paste of rice koji (rice inoculated with Aspergillus oryzae), salt (typically 10-13% by weight), and water, left to ferment at room temperature 5-7 days until the koji enzymes have broken down the rice starches into sugars. The result is a semi-sweet, salty, intensely umami-rich paste used as a universal marinade. Shio koji's proteases and amylases attack meat and fish proteins, tenderizing dramatically and enhancing umami (by converting proteins to free amino acids). Even 30-minute shio koji treatment on chicken transforms texture and flavor.

Sweet-salty umami marinade that fundamentally transforms texture — fermented rice character underlying all applications