How to make Shoyu Koji?

shoyu_koji_cover

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

Shoyu Koji

Shoyu Koji

5 from 5 votes
Cook Time 7 days

Equipment

  • Jar or Container

Ingredients
  

Instructions
 

  • Put the rice koji in a clean storage jar.
    Add the rice koji into the jar
  • Pour the Shoyu into the container.
    Pour 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.
    Stir shoyu and rice koji well
  • 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.
    Shoyu koji after some time
  • 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.
Keyword Soy Sauce, Rice Koji


Charms of Shoyu koji

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!

 

Related Post on What is Koji
What is Koji? Introducing the Kinds of Koji and How to Use It   “Is koji different from koji spore and koji starters?”“How many kinds of koji can I find and how to use them?”  This article is about the complet...
Related Post on Rice Koji
What is Rice Koji And How To Use It? ~ Rice Koji, The Amazing Japanese Fermented Food ~ Content List What is Rice Koji? Kinds Of Koji How To Use Koji Rice Health Benefits of Koji Dried Koji vs Raw Koji You Can Make Koji Rice At Home! Koji Rice Q...
Related Post on Shio Koji
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. Le...

 

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.

shoyukoji for seasoning or topping

 

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.

 

shoyukoji mix with natto

 

 

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!

 

shoyukoji for marinating

Recipes using Shoyu koji

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

    Grilled pork with Shoyu and ginger

    The power of koji softens the meat and increases its sweetness.

  • Boiled mackerel

    Boiled mackerel

    It’s a different kind of dish with simmered fish, which resembles miso-simmered fish.

  • Mayonnaise Shoyu

    Mayonnaise Shoyu

    An easy dressing by mixing mayonnaise.

  • Stir-fried sweet and spicy peppers

    Stir-fried sweet and spicy peppers

    It can also be exchanged for burdock and lotus root.

 
Feel free to use the following recipes as a guide or inspiration for your next cooking.

 

Grilled pork with Shoyu and ginger

This is a comfort food for many Japanese households. Every bite is as flavourful as the last! Give this a try.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 300 g Sliced pork
  • 1 tbsp Grated ginger
  • 1 tbsp Sake
  • 2 tbsp Shoyu
  • 1 tbsp Mirin
  • 1 tbsp Oil

Instructions
 

  • Mix grated ginger, sake, and 1 tablespoon of salty soy sauce, and soak the pork for about 5 minutes.
  • Mix the remaining 1 tablespoon of soy sauce and mirin.
  • Heat a frying pan, grind the oil, and fry the pork with the pickled juice.
  • When the pork is cooked, sprinkle with salty sauce and mirin and fry it quickly.

 

Boiled mackerel

Mackerels are a great way to add some excitement to the dinner table. Try out this all-in-one pan recipe and savour its goodness!
5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 4 slices Mackerel fillet
  • 2 pieces Red peppers or choice of peppers
  • 200 cc Water
  • 2 tbsp Shoyu Koji
  • 2 tbsp Sake
  • 1 tbsp Mirin
  • 1 tbsp Sugar

Instructions
 

  • Make a cut in the mackerel.
  • Put water and seasonings in a pan and let it boil.
  • When the broth has boiled, line it up with the skin facing up so that the mackerel fillets do not overlap.
  • Pour the broth on the surface of the fillet 2-3 times.
  • Cover the pan with a lid and simmer on medium heat for 5 to 6 minutes. Ready to serve!
Keyword Shoyu Koji

 

Mayonnaise Shoyu Koji

What's better than the combination of smooth and thick mayonnaise with savoury addition? This interesting palate is sure to get heads turn.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Ingredients
  

  • 1 tbsp Shoyu koji
  • 2 tbsp Mayonnaise
  • 1 piece Avocado
  • 2 slices Lettuce
  • 4 pieces Cherry tomatoes

Instructions
 

  • Mix the Shoyu koji and mayonnaise.
  • Cut the avocado in half, remove the seeds and skin.
  • Cut the lettuce into pieces of appropriate size.
  • Cut the cherry tomatoes in half.
  • Arrange lettuce, avocado, and cherry tomatoes on a plate and finish with mayo Shoyu.
Keyword Shoyu Koji

 

Stir-fried sweet and spicy peppers

Who doesn't love peppers when they're made with umami-packed ingredients? Try this out for yourself and you'll nod in agreement.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

Instructions
 

  • Cut the bell pepper in half, remove seeds and cut into 5mm width.
  • Heat the frying pan and add sesame oil.
  • When the frying pan is warm, gently stir-fry the peppers.
  • Add seasoning and stir fry until the peppers are tender. Ready to serve!

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 to Make Shoyu Koji

If you like this article, please
Like or Follow !

Let's share this post!

Author of this post

Tiffany is a content strategist but does more than just wrangling commas. She is deliberately enamoured by the meaning of food and wellbeing with a repertoire of all things Japanese. Her dream is to be a maven at savouring life!