Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious.As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko

I found that shio-koji used to be made with 540 ml of salt added to 1800 ml of rice malt, so I made some for storing.The taste was rich, so I have made it like this ever since.Mold grew in the shio-koji that I made before, so I increased the salt a bit, and since then I haven't messed up.I reduced the amount of water in the ingredients list to avoid adding too much water, so add just enough to cover the surface of the rice malt while keeping an eye on it.If you add lots of water on the first day, you don't need to add water the second day.You don't need to add water after the second day. Recipe by Milis

Shio-koji is an all-purpose flavoring ingredient with a mild saltiness and the umami of malted rice that makes any ingredient delicious. We don't buy it - we always make it at home.You can make shio-koji easily without having to fuss over it too much. I recommend using koji with visible spore threads. Shio-koji is especially suited for marinating salmon and chicken. You can also marinate vegetables with it, make dressings, sauces, and using in stir fries. Recipe by Mimato

Right now, shio-koji is quite trendy.You can get it at the store, but is it really fermented? Is it still alive?I won't be satisfied unless I make it myself, so that's what I did.It's too easy, so there aren't any hints.As shown in the picture, it's convenient to use an empty honey container. Recipe by pogue

I was searching how to make shio-koji quickly when I I found a method where you can prep in the rice cooker. It's pretty much the same as making amazake. Rice Cooker Amazake -Reduced Salt Version -* You can use this immediately, but if possible let it age for 2 to 3 days at room temperature.* Adjust the amount of salt as desired. Recipe by Yuuyuu0221

I really wanted to make something with shio-koji and honey.Adjust the amount of seasoning to your liking and also to the size of the sweet potato. Recipe by Pukuttopukumaru

One morning, I was grilling salmon for breakfast, and realized that I always prepared it the same way, so I added some shio-koji I had on hand.Nothing in particular. Recipe by Hitomi

Shio-koji has become a standard seasoning ingredient in our home. Since I use it to make many dishes, I added the recipe for it here. Since our children don't like salty food, I prepare it with less salt than usual.Since I believe using better quality ingredients result in better flavor, I used natural salt from Ogasawara island.The key is to maintain a consistent fermenting temperature (60 ℃).It's also important to rely on your sight and smell to judge when it is ready when stirring it daily. Recipe by Torachanta-tan

I brined some fish in shio-koji, the way my mother taught me.Since the rinsed fish is wrapped in cheesecloth, there's no need to rinse it again before grilling. If the seasoning is too light, brine for longer next time.It's best if you use a bleached cotton cloth-type gauze, but if you don't have any, then a gauze handkerchief will do. Recipe by Sakkomama

I marinated a whole cooked tomato in Shio-koji.The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good.All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. Recipe by kebeibiko

I wanted to make shio-koji with reduced sodium.I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.Step 2: Immersing in hot water and warming allows for soft shio-koji.Step 2: Use a light container, so that it'll float.Step 3: If you close the rice cooker's lid it'll raise the temperature, which kills the yeast (keep it at 55-60℃). The amount shown in the picture shows half of what this recipe yields. Recipe by Yuuyuu0221

Since a lot of recipes using shio-koji call for mixing it with honey or amazake, I figured I'd cut some corners by keeping a stock of a blend.It's easy make dishes and measuring is easy if you combine the sugar-free sweetness of koji and salt to make an all-purpose seasoning. It has a very well-rounded flavor! Recipe by kebeibiko