Roast chicken with shio-koji sauce in Tokyo, Japan
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ESSENTIAL RECIPE

Shio Koji Marinade

A Simple Japanese Method for Tender, Umami Packed Meat

Prep Time
5 minutes
Marinating
15 min - 24 hours
Difficulty
Easy

Shio Koji is a traditional Japanese ingredient made from Koji (rice cultured with Aspergillus oryzae), salt and water. As it ferments, it develops natural enzymes that tenderize proteins and boost umami. When used as a marinade, Shio Koji transforms meat, poultry, seafood and vegetables with almost no effort.

It works by gently breaking down proteins, enhancing browning and infusing a subtle savory sweetness. The result is juicy, incredibly flavorful food with a deep, almost miso like complexity. Shio Koji is one of the easiest ways to elevate everyday cooking.

Ingredients

Shio Koji is potent, so you do not need a long ingredient list. The enzymes do the work for you.

Basic Shio Koji Marinade

  • 1 cup Shio Koji (liquid or paste form)

Optional Additions for Extra Flavor

  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 to 2 teaspoons soy sauce for deeper color
  • 1 teaspoon mirin for mild sweetness
  • Black pepper

How to Use the Marinade

Follow these simple steps to transform your proteins and vegetables

1

Prepare Your Protein

Works with: Beef, Pork, Chicken, Fish, Shrimp, Vegetables

Pat dry before marinating for the best contact.

2

Coat Lightly

Shio Koji should be used sparingly. A thin, even coating is enough.

  • For liquids: Pour over the protein and massage gently
  • For paste: Use a spoon or your hands to spread a paper thin layer

Too much can cause burning during searing, so avoid thick application.

3

Refrigerate

Timing varies by protein thickness.

Recommended Marinating Times

Thin beef cuts: 2 to 6 hours
Thick steaks: 6 to 12 hours
Chicken thighs: 8 to 24 hours
Pork chops: 6 to 12 hours
Salmon/white fish: 30 to 60 minutes
Shrimp: 15 to 30 minutes
Vegetables: 30 min to 1 hour

The longer it goes, the more tender and flavorful it becomes, but over marinating fish can make it too soft.

4

Remove Excess Before Cooking

Always wipe off or scrape away the majority of the marinade.

Why it matters:

  • Prevents burning
  • Prevents overly salty exterior
  • Allows the Maillard reaction to happen cleanly

Leave just a light film on the surface.

5

Cook as Desired

Shio Koji is incredibly versatile. It works with:

Grilling
Searing in cast iron
Flattop cooking
Sous vide + sear
Roasting
Broiling

Expect faster browning and a deeper crust because of the natural sugars and proteins in the Koji.

Flavor Variations

Customize your Shio Koji marinade with these delicious variations

Sesame Ginger Shio Koji

  • 1 cup Shio Koji
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar

Beautiful on chicken thighs and pork tenderloin.

Spicy Shio Koji

  • 1 cup Shio Koji
  • 1 teaspoon gochujang or chili crisp
  • 1 teaspoon soy sauce

Great for wings, shrimp and beef skewers.

Citrus Shio Koji

  • 1 cup Shio Koji
  • 1 tablespoon yuzu juice or lemon juice
  • Zest of one lime

Pairs perfectly with fish and chicken.

Tips for Best Results

Use less than you think. A thin layer is enough.

Marinate in glass, ceramic or plastic, not metal.

Shio Koji helps food brown faster, so lower heat slightly if needed.

For sous vide, wipe the meat extra well to avoid burning during the final sear.

Add your seasoning after wiping, not before marinating.

What to Serve It With

Shio Koji marinated proteins pair beautifully with:

Grilled vegetables
Jasmine or sticky rice
Noodles
Fresh herbs
Citrus based sauces
Shoyu or ponzu drizzle

Try It With the Koji Method

For even more umami and tenderness, use Shio Koji as part of the full Koji Method for beef.

Learn the Koji Method

Take It Further: Advanced Techniques

Ready to master advanced Koji techniques? Explore these methods to create the ultimate steak.

Koji for beef marinade technique
Foundation Technique

The Koji Method

Master dry Koji rubs and advanced marinating techniques for maximum umami and tenderness in beef.

Learn the Technique
Beef tomahawk steak on a bone with roasted colorful carrots and chimichurri sauce on a plate. Grey background. Close up. Top view.
Finishing Technique

Japanese Triple Sear

Build layers of caramelization with sake, whiskey, and shoyu for an incredible glossy crust.

Learn the Technique
Beef tomahawk steak on a bone with roasted colorful carrots and chimichurri sauce on a plate. Grey background. Close up. Top view.
Ultimate Combo

Koji + Triple Sear

Combine both methods for the most flavorful, tender steak with an insane crust you've ever made.

See the Full Method

Pro Tip: Use Shio Koji as your marinade in the Koji Method, then finish with the Triple Sear for the ultimate result.

Part of the Japanese Techniques Collection

Shio Koji pairs beautifully with other Japanese techniques like Triple Sear and Cured Egg Yolk. Explore the full collection to discover powerful combinations.

View Full Collection