Make your own shio koji paste with this koji rice.
Made from steamed rice that has been inoculated with Aspergillus oryzae, a type of mould. The mould spores are spread over the rice, which is then incubated in a warm, humid environment to allow it to grow.
The resulting product is rice with a white, fluffy coating of koji mould.
The enzymes produced by the koji mould, particularly amylase and protease, are critical in the fermentation process. Amylase breaks down starches in the rice into simple sugars, while protease breaks down proteins into amino acids. These enzymatic actions enhance the flavours and nutritional value of the fermented product.
What is Shio Koji Paste?
Shio koji paste is a mixture of koji rice, salt (shio), and water. The mixture is left to ferment, typically for about a week, during which time the enzymes from the koji rice break down the components of the mixture, creating a savory, umami-rich paste. The paste can be used as a marinade, seasoning, or to tenderise meat, fish and vegetables.
See below for how to make shio koji paste at home.
Store in a cool, dry place away from direct sunlight.
