I made “Shiokoji” from Komekoji.
It’s super easy to make Shiokoji.
So I’d love to share the recipe with you!
Get Kome koji
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7184.jpg)
Here is Kome koji.
It looks a bit gross because of its looks.
But don’t worry.
This white fluffy thing is mycelium.
How to make Shiokoji from Komekoji (recipe)
Break the Komekoji into smaller pieces.
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7178.jpg)
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7181.jpg)
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Add the salt and stir it well with your hand.
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7187a.jpg)
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7188.jpg)
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Add water to it and stir it.
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7190.jpg)
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Leave it at room temperature without closing the lid firmly.
Please stir it every day.
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_7507.jpg)
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In two weeks, Shiokoji is done! (One week in summer)
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_3577.jpg)
After this, close the lid and put the container into a fridge. (You don’t need to stir it anymore)
You can use this for cooking!
Use Shio Koji for your daily cooking
![](https://vidaennippon.com/wp-content/uploads/2022/03/IMG_3582.jpg)
Shiokoji makes meat tender and tasty and…very healthy!!!
Enjoy your Shio-koji life!