Koji-based condiments include shoyu koji, made with soy sauce, and shio koji, made with salt. Both shoyu koji and shio koji can be used as marinades or seasonings, ...

Miso paste is made when koji rice is mixed with cooked soybeans, salt and water. taa22/Shutterstock Recently, a small number of American chefs have begun experimenting with koji in original and ...

In the second stage, the koji, plus soybeans and salt, goes into a vat to ferment for between two months to two years. The longer the fermentation process, the more savory the miso becomes.

Shio koji, which already has salt in it, meant that I reduced how much sodium I used while cooking, as the product is beaming with flavor on its own. My gut felt well-balanced, ...

“It’s a great way to add salt without adding salt,” he says. Although koji’s history in Japan dates back centuries and restaurant chefs in the U.S. like Wells have harnessed koji’s magic ...

Do not use your oven’s convection setting, because the natural sugars in the koji will cause the skin to brown more than a plain roast chicken, but it will not burn if watched closely. Serve with the ...

In short, shio koji (salt koji) seasons and tenderizes your meat, while giving it a meatier, funkier, aged flavor profile (without any aging). Smear a meat with shio koji, wait 12-24 hours, then ...

Shio koji is substituted for salt in recipes. Asari has written several cookbooks, adding shio koji to soups, salads, pasta, preserves and more; ...

As a general rule of thumb, Asari recommends substituting 2 teaspoons of shio koji for 1 teaspoon salt. Or use the golden ratio of 1:10 -- that’s the weight of shio koji to total ingredient weight.