Handcrafted koji since 1689- Spanning 8 generations


Make Shio-koji



500 gm koji
170 gm sea salt
650 cc water

  1. Put the koji in a bowl and rub with your hands to break up any clumps.
  2. Add the salt and mix thoroughly with your hands, rubbing vigorously until the mixture sticks together when squeezed.
  3. Add just enough water to cover the mixture, stir and transfer to a clean, covered container. Keep at room temperature.
  4. For the first week, stir once a day until the flavor settles. Stir from the bottom to bring air into the mixture.
  5. It takes 7-10 days to reach full flavor, depending on the season. When it is done, the rice kernels are smaller and the fragrance is salty sweet.


  • I recommend using fine-grained sea salt with a simple flavor. Koji intensifies flavor, so salt with a high mineral content will have a strong mineral taste.
  • Run through a blender for a smoother consistency.