Along with Shio Koji, Shoyu koji has now become widely known as a fermented seasoning using Koji. It is a versatile seasoning that can be used for various dishes or as it is, besides Shoyu koji is not too difficult to make. In this article, Kawashimaya arranged all you need to know about Shoyu koji, step-by-step guide to making it and recipes you can try at the comfort of your abode!
How to make Shoyu koji
・ Rice Koji 150ｇ
・ Shoyu 150cc
・ Jar or Container
・ Shoyu to be added later Appropriate amount
Put the rice koji in a clean storage jar.
Pour the Shoyu into the container.
Mix well, cover and leave at room temperature for about a week.
On the following day, stir the mixture once a day with a clean spoon.
After some time, the koji may absorb the Shoyu content so please add appropriate amount of Shoyu until it covers the surface of the koji completely.
The amount of Shoyu absorbed depends on how dry the koji is, so observe the condition of the ingredients and replenish Shoyu where necessary.
After about a week, the solution becomes thick. This signals that Shoyu Koji is ready for use. In the colder months, this process may take 10 days to a week.
Please store Shoyu koji in the refrigerator when completed.
The standard storage period is about 3 months.
Charms of Shoyu koji
Benefits from Koji contents:
・ Adjusts the intestinal environment with the power of enzymes.
・ Kojic acid contained in koji suppresses the production of melanin to prevent spots and freckles.
・ B vitamins are known to be effective in relieving fatigue and preventing anemia.
10 times more delicious!
A few years ago, Shio Koji became a hot topic, and then came the rise in popularity of amazake, all suggesting the indispensable existence of Koji. In the same way koji is used as a fermenting agent, Shoyu Koji is introduced.
Shio Koji, which is made only with koji, salt and water, has a simple yet deep taste of koji. However, Shoyu koji adds the "umami" flavour profile that is unique and unlike any other. Shoyu deriving from soybeans contains a large amount of protein, and the enzyme in the koji decomposes the protein to produce a large amount of "glutamic acid". The amount of "glutamic acid" is said to be 10 times that of Shio koji.
For more information on Koji, please refer to the following columns!
What is Koji? Introducing the Kinds of Koji and How to Use It
Koji is an indispensable word when talking about Japanese fermented food. You can't finish making Japanese fermented food, such as miso, shoyu, mirin, sake, etc., without creating the koji as its first step. This article is about the complete guide about koji and everything you need to learn about it. Let's dive further into the Japanese fermentation food culture!
What is Koji Rice? What is It Used For? ~ Koji Rice, The Amazing Japanese Fermented Food ~
Koji rice is steamed rice that has been propagated and fermented with koji starter. You can use koji rice into various foods!
What is Shio Koji and How to Make Shio Koji?
Shio Koji is not uncommon in Japanese cooking. In fact, its rustic nature goes beyond oriental cooking and successfully made its way into western cooking. Learn how to include this special ingredient into your everyday meal, explore what constitutes shio koji, its versatile uses and for those who’d like to try it hands-on, shio koji making at home!
Salt Reduction Effect
A small amount of Shoyu Koji is enough to develop the burst of umami. Therefore, the amount of salt used in a dish can be reduced as a result. This salt reduction quality also makes it a best friend in the kitchen for multiple uses. Below are our recommendations on how to use Shoyu Koji.
Seasoning or Topping
Shoyu Koji is great not only as a seasoning in cooking, but also can a finishing touch to chilled tofu or when served with rice.
Mix with Natto
Shoyu Koji is enjoyable when mix with natto.
The flavour profile is so unique and delicious that some consider Shoyu Koji incomparable to regular Shoyu.
Marinating for fried food
A little goes a long way. Shoyu Koji can be used as a marinating ingredient for fried food such as Japanese fried chicken, karaage. The koji content helps to soften the meat and in turn, create a wonderful burst of umami!
Recipes using Shoyu koji
If you replace the regular Shoyu with Shoyu koji, you won't find it difficult to incorporate into your everyday cooking. You can use it for meat, fish, vegetables, and more. The unique taste of Shoyu Koji is sure to give the dishes a slightly different finish, and a little bit of surprise.
Grilled pork with Shoyu and ginger
The power of koji softens the meat and increases its sweetness.
It's a different kind of dish with simmered fish, which resembles miso-simmered fish.
Feel free to use the following recipes as a guide or inspiration for your next cooking.
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Shoyu koji FAQ
- I observed that the Koji residue remains, what is going on?
- This may suggests that the Shoyu content is insufficient. Please add Shoyu until the koji is soaked entirely.
- What is the white mold grown on the surface of the mixture?
- The white mold is actually a type of yeast called "membrane yeast". It is not harmful to the body, therefore please continue stirring the mixture with a clean spoon.
- Red and green molds have grown in the container. What should I do?
- When molds have formed, please discard it. To prevent mold from growing, add Shoyu so that the koji is entirely soaked. When stirring the mixture, use a clean spoon to prevent germs from entering.
Recommended Products For Shoyu Koji
- Dried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop
- Dried Rice Koji is a type of koji that has been dehydrated so it can last longer. Dried koji can be used as it is, but we recommend rehydrating it for better use. Inoue dried rice koji made from 100% local Japanese rice, and can be used to make salt koji (shio koji), homemade miso, and amazake.
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- Okayama's 100% Organic Dried Rice Koji (Marukura) - 500g
- Organic Dried White Rice Koji by Marukura is rice koji that has been granted the organic JAS certification. It is cultivated by skilful craftsmen from Okayama Prefecture. Rice koji can be used for multiple purposes such as making sweet sake (amazake), homemade miso, shio koji etc. This koji is also used to substitute yeast when making bread and sweets.
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- Japan Domestic Organic Shoyu (Japanese Soy Sauce) “Koikuchi”
- Japanese Organic Dark Soy Sauce is a very mellow and fragrant soy sauce. In addition, the color tone is a clear reddish brown color, which is said to be the sign of delicious soy sauce. This product is a gem that has been carefully crafted by craftsmen to combine both the deep mellow taste peculiar to the wooden vat preparation method, and the healthy organic ingredients.
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- Hatsukari Soy Sauce 1000ml Product of Matsumoto Craft Soy Sauce Factory
- Hatsukari Soy Sauce is a saishikomi soy sauce that has been aged for 2 years and made using the best local ingredients like soybeans and wheat. It is a masterpiece product that has a great umami and residual sweetness. These features enhance the color, taste, and aroma of the product itself.
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- Tenpokura Soy Sauce 1000ml Product of Matsumoto Craft Soy Sauce Factory
- Tenpokura soy sauce is a naturally brewed saishikomi soy sauce that has been aged for 1 year. This soy sauce is very versatile. It can be used as a cooking ingredient or as an additional condiment.
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