Shio koji ccc2023

<<<Back to fhb at CCC Camp 2023 main page>>>

Shio-koji is a recent invention from Japan. It is a combination of the following elements:

• Koji is another name for Aspergillus oryzae mold. It is used in manufacture of sake, soy sauce, mirin, and miso paste.
• Shio is the Japanese word for salt.

These elements are combined with water and let to sour at room temperature for a few days to create a slightly sour mixture.

Uses of shio-koji are:

• Prevents spoilage of raw meats, keeping them safer for cooking later.
• Boosts flavor of meats, though enzymes from the mold decomposing the meat in a similar way to controlled aging.
• Marinating vegetables, as alternative to purely lactic fermentation.

In the workshop we will discuss how to make shio-koji: detailed instructions, and the proportions of ingredients. We will also try different items that have been marinating in shio-koji.