Grilled Shio Koji Salmon （鮭の塩麹焼き）
Shio means salt in English, koji means malt, and sake means salmon.
This dish is incredibly simple—just marinate fatty salmon in Shio-Koji and sear it in a pan. Thanks to the natural power of Shio-Koji enzymes, the salmon becomes remarkably plump, tender, and infused with a refined saltiness and a hint of sweetness.
The best part? It’s completely flexible. You can marinate it anywhere from one hour to a full day. If you prep it in the morning or the night before, it’ll be ready to cook whenever you’re ready for lunch or dinner. Give this traditional Japanese seasoning a try and experience the magic of Shio-Koji!
🍙What is Shio-Koji?
Shio-Koji is a traditional Japanese fermented seasoning made from just three simple ingredients:
Rice Koji (malted rice), salt, and water. In recent years, it has gained global attention as a “super-seasoning” that allows you to easily incorporate the health benefits of probiotics and active enzymes into your daily diet.
Fun fact: In Japanese, “malt” is called “koji.”
There are two kanji characters for koji: “麹” refers to the entire koji made from grains like rice, wheat, or beans, while “糀” refers only to rice koji.
Koji is used to make traditional Japanese seasonings such as miso, soy sauce, and mirin. The type of koji made depends on the type of food the bacteria is grown in, and is used for different fermented foods.
The koji used in shio koji is “rice koji,” made by attaching bacteria to rice.
👏A Subtle, All-Purpose Seasoning
Like miso and soy sauce, Shio-Koji harnesses the power of fermentation. However, while miso and soy sauce have bold, distinct flavors, Shio-Koji is much milder. It acts as a flavor enhancer that supports the natural taste of your ingredients with a delicate saltiness and a touch of sweetness.
🌱The Craft of Making Rice Koji
The process of creating high-quality Rice Koji is a delicate art requiring precise temperature and humidity control:
- Washing & Soaking: Rice is washed and soaked in water for about 3 hours.
- Steaming: The rice is steamed until it reaches the perfect texture.
- Inoculation: The steamed rice is cooled, then sprinkled evenly with koji-kin (Aspergillus oryzae) spores.
- The Koji Room: The rice is placed in a specialized room kept at approximately 30°C (86°F) with 60–70% humidity.
- Culturing: The next day, the rice is broken up to cool it down, leveled out, and returned to the room for another night.
- Completion: Once the mold has fully bloomed on the rice, it is removed from the room and cooled overnight to stop the fermentation.
🏠Make Your Own Shio-Koji at Home!
While making Rice Koji from scratch is a challenge, making Shio-Koji from pre-made Rice Koji is incredibly easy!
- Purchase: Buy high-quality Rice Koji from a specialized Koji shop (like Koujiya).
- Mix: Combine the Rice Koji with salt and water in a clean jar.
- Ferment: Let the mixture sit at room temperature for about one week, stirring once a day.
- Enjoy: Once it smells slightly sweet and the grains have softened, your homemade Shio-Koji is ready to use!
✨How to use shio-koji
There are two types of shio-koji: liquid and grainy.
Liquid Shio-Koji is produced by pressing and filtering the traditional granular version. While the ingredients remain exactly the same, the smooth, liquid form makes it incredibly versatile and easy to incorporate into any dish without the texture of rice grains.
When following a recipe, it is important to note that the salt concentration differs between the two types. Liquid Shio-Koji is more concentrated.
| Type | Salt Content (per 15g) |
| Liquid Shio-Koji | 2.2g |
| Granular Shio-Koji | 1.4g |
Shio-Koji is an incredibly versatile seasoning that can replace salt or soy sauce in almost any recipe.
- Marinate: Simply coat meat or fish in Shio-Koji before cooking. Whether you pan-fry, grill, or deep-fry, the ingredients will develop a beautiful golden color and a rich aroma.
- Season: Thanks to its subtle sweetness, the saltiness is mild and well-rounded, making it perfect for those who prefer a gentler flavor.
- Beyond Meat & Fish: * Dressings: Drizzle it over boiled spinach or steamed vegetables.
- Eggs: Mix it into Tamagoyaki (Japanese rolled omelet) for a fluffy texture and deep umami.
💪The Power of Enzymes
The natural enzymes found in Shio-Koji work wonders on your ingredients:
Natural Tenderizer: These enzymes also soften the muscle fibers, ensuring your meat and fish stay incredibly tender and juicy after cooking.
Boosts Umami: They break down the proteins in meat and fish, significantly increasing the levels of amino acids (the source of savory umami).
Famous Shio-Koji Retailer
For authentic, high-quality koji from Oita Prefecture, visit: 👉 https://www.saikikoujiya.com
📊NUTRITION FACTS : Grilled Shio Koji Salmon
- 610 Calories Protein 55.8 g Total Fat 36.0 g Total Carbohydrates 11.3 g Sodium 4.1 g
🐟INGREDIENTS : Grilled Shio Koji Salmon (2SERVINGS)
- Coho Salmon (Silver Salmon): 280g
- Liquid Shio-Koji: 30g (Or 48g if using the grainy/granular type)
- Sake (Rice Wine): 60g (approx. 4 tbsp)
🌴How to make Grilled Shio Koji Salmon
- Prep: Pat the salmon fillets dry with a paper towel to remove any excess moisture.
- Marinate: Coat the salmon evenly with the Shio-Koji. Let it sit in the refrigerator for 3 hours.
- Sear: Heat a frying pan over medium heat. Place the salmon skin-side or presentation-side down first.
- Tip: Shio-koji burns easily because of its sugar content, so keep a close eye on the heat.
- Steam-Fry: After cooking for about 5 minutes until golden brown, flip the salmon. Pour the sake around the pan, cover with a lid, and steam-fry for another 3 minutes. The steam will make the salmon extra fluffy and moist.
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