Shio Koji (Salt Koji) (塩麹)
A salty, lightly sweet seasoning paste of koji, salt and water - used as a marinade and all-purpose salt substitute with extra depth.
| What it is | Rice koji mixed with salt and water and matured briefly until it becomes a thick, porridge-like paste |
|---|---|
| Taste | Salt first, then a gentle sweetness and savoury depth from the koji enzymes |
| Forms sold | Grainy paste, smooth paste, and liquid (ekitai) versions filtered for pouring |
Shio koji became a household name in Japan after a revival in the early 2010s, and it is now the koji seasoning most likely to reach overseas shelves: in 2026 the maker Hanamaruki was reported to be preparing consumer sales of liquid shio koji in the United States, with an organic-certified model shown at Natural Products Expo West 2026.
In cooking it is used by the spoonful: rubbed on fish or meat before grilling, stirred into dressings, or used to season pickles of the quick, overnight kind. Because it is salt-based, it replaces salt rather than being added on top of it - the label's salt content is the figure to work from.
Food safety note: shio koji is a short-maturing seasoning, not a long home ferment. Follow the maker's storage directions - most products are kept refrigerated after opening, and ready-made shio koji is the reliable route for beginners.
See also
Choosing in one tableRelated page in this guide.Storing after opening
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.