Shio koji is a Japanese ingredient that is packed with umami and imparts a mildly sweet and salty flavor profile in foods with which it is cooked. It is a mixture of fermented salt and steamed rice that has the consistency of rice gruel. It has been used in Japanese cuisine for hundreds of years and is highly regarded for its natural ingredients.
The simplest way to use shio koji is as a marinade. It helps to infuse a deliciously mild savory flavor into any type of meat or seafood, and it also acts as a tenderizer. The optimal time for marinating meats and seafood vary from 30 minutes to overnight, but largely depends on the taste preferences of the
Pre-made shio koji is available in the refrigerated section of most Japanese grocery stores in the West and is sold in squeezable pouches or large tubs.
To learn more about shio koji, please read the primer on this highly regarded Japanese ingredient available here.
While this recipe uses salmon filets, any type of fish may be substituted to suit your tastes.
- 8 to 10 ounces salmon (2 filets)
- 2 tablespoons shio koji
- Evenly spread shio koji on both sides of the salmon filets.
- Store in a re-sealable plastic bag or (non-reactive) glass or plastic container.
- Marinate a minimum of 30 minutes or up to four hours. Salmon can also be marinated overnight.
- Prepare a baking sheet by lining it with foil and then placing a metal broiler rack on top.
- Spray the broiler rack with cooking spray to prevent the fish from sticking.
- Set the oven to broil on high and grill the fish for 6 to 8 minutes on one side.
- Turn fish over and broil an additional 3 minutes until cooked through. Time may vary slightly depending on the thickness of the filets.