Shio Koji Paste Marinade

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Makes:

Takes:

Prep Time: 10

Incubation: 10

Ingredients

▢ 12 ounces water by volume
▢ 8 ounces Koji Rice by weight (1 package Miyako Koji)
▢ 3/4 ounces salt by weight (about 4 teaspoons Morton Coarse Kosher Salt)

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

Prep. Warm the water to 140°F (I use my sous vide machine) and pour it into a 1-quart jar, bottle, or plastic container. Add the salt and whisk or shake until the salt is dissolved.
Take the package of Koji Rice, break up the contents while it is still in the bag, and add it to the warm saline solution.
After approximately one hour, the rice should have completely absorbed the water. Add more warm water if needed to cover the rice. Put a lid on it and leave it sit around and ferment for a week or two at room temperature until it thickens like a porridge and smells fruity and a little funky.
Take the lid off and stir it every day or two. After a week or two, puree it into a liquid in a blender or food processor and pour it back into the jar. You can then store it in the fridge for 6 months or longer. Throw it away, though, when it turns brown.