Shio Koji for Secondary Fermentation


About recipe

Shio koji for secondary fermentation (Vegetable koji) is rich in nutrients from vegetables, and its nutritional value is said to improve through fermentation, making it easier to digest and absorb. Additionally, the umami flavour of vegetables is enhanced and the overall taste becomes richer, making it a popular seasoning. Representative foods using vegetable koji include vegetable koji dressing, pickled vegetable koji, and vegetable koji soup.
After making it, keep it in the fridge. In summer time, the fermentation period would be 7days enough. In winter time, it would be 9-14 days necessary. The fermentation period depends on the room temperature.


  • 200g of Shio Koji
  • 20 – 30g of Spring Onion or any veggies or mushrooms


  • Cut the veggies or mushrooms you like
  • Put the veggies or mushrooms and Shio Koji into the bigger jar together and mix well.
  • Leave the jar at the ambient temperature and stir it everyday in 9 or 10 days. Don’t close the lid of jar completely.
  • Ready to use once you taste mild and round savoury in that liquid.
  • 20 – 30g of Spring Onion or any veggies or mushrooms