THE KOJI KITCHEN · ZOH RECIPES
One jar can change your everyday cooking. Shio koji brings a rounded, savoury character to vegetables, tofu and dressings. Make the base first, then explore what it can do at the table.
Hands-on: about 10 minutes · Maturation: roughly 5–14 days · Makes: one small jar
Ingredients · Method · Storage · Questions
Ingredients
- 100 g dried rice koji
- 35 g salt
- 158 ml drinking water
Shop Zoh’s dehydrated Ambemohar rice koji. Use finished rice koji for this preparation, not koji spores.
Equipment
Digital kitchen scale, clean food-safe jar with a lid, mixing bowl and a clean spoon.
Step-by-step method
Mix the dried koji thoroughly with the measured salt. Transfer to a clean, sanitised jar, add the measured water and stir.
Cover and keep away from direct sunlight and heat sources. Stir daily with a clean spoon.
The grains should gradually soften. The reference method takes about 5–7 days in summer or 10–14 in winter; timing varies with conditions.
If the mixture looks dry on day one, avoid immediately flooding it with water. The reference allows a small 10–30 ml adjustment if needed, but notes that moisture often redistributes after 2–3 days.
When the grains crush easily, blend if you prefer a smooth texture. Refrigerate the finished seasoning.
Storage and batch care
Keep the finished jar refrigerated and use a clean spoon each time. Label it with the preparation date. The 12-month shelf life of unopened Zoh dried koji does not apply to this hydrated seasoning.
Tips for your first batch
For your first meal
Divide cooked vegetables into two portions. Season one normally and finish the other with a little shio koji. Compare before adding more salt.
For tofu
Pat firm tofu dry. Coat lightly with finished shio koji, refrigerate while it marinates, then cook. Watch the heat: sugary coatings can colour quickly.
Keep a batch note
Record ingredient weights, dates, room temperature and any water adjustment. A quick phone photo each day makes your next batch easier to compare.
Common questions
Can I reduce the salt?
Use the stated formulation for this first batch. Salt is part of the preparation, not simply a finishing seasoning.
Is this the same as rice koji?
No. Rice koji is the ingredient; shio koji is the seasoning you make by combining it with salt and water.
What if I see unexpected mould or smell something unpleasant?
Do not taste a questionable batch. Discard it and contact us with your recipe, conditions and photos before restarting.
Need a hand?
Send support@zohprobiotics.com your ingredient weights, timing, temperature and a clear batch photo. We can help you work through your preparation.
Keep exploring koji
- Amazake Recipe with Dried Rice Koji: A Naturally Sweet Rice Drink
- Homemade Miso with Dried Rice Koji: Ingredients and Step-by-Step Method
Browse all koji recipes · Choose your rice koji pack
Recipe reference
Ingredient ratios and core method adapted from Yamato dried-koji method, published by Korin. This is a reference-based preparation, not a claim of Zoh batch validation. Follow your pack directions where they differ. Images show serving inspiration.