Description
Shio koji is a Japanese fermentation that uses salt, koji mold, and a grain substrate to produce a versatile umami enhancer.
Technical
During fermentation, Aspergillus oryzae secretes amylases that hydrolyze starch into glucose and proteases that cleave proteins into amino acids, especially glutamic acid, creating a pronounced umami flavor. The process also lowers the pH to 5.0–5.5, which suppresses unwanted microbes while allowing the mold to thrive. Salt concentration and temperature are tightly controlled to balance enzymatic activity with microbial safety.
Science
Primary Reaction
Amylase and protease hydrolysis of starches and proteins to sugars and amino acids
Sensory Profile
Aroma ()
sweetumamiearthysavorymildnuttyfermented grain
Origin & History
Civilization