Shiokiri (Salt-koji mixing)

Shiokiri (Salt mixing)

Japanese: 塩切り（しおきり）

Illustration of Shiokiri (Salt-koji mixing)

The step of evenly mixing koji with salt before preparation.

Shiokiri is thoroughly mixing koji with salt. Careful execution ensures even fermentation after preparation.

Uneven salt distribution causes slow fermentation in high-concentration areas and mold vulnerability in low areas. Break apart koji by hand and distribute salt throughout. Simple but directly affecting final flavor. Resting 30 minutes after mixing lets salt draw moisture from koji for better integration. This small step shortcuts to even salt distribution. Take your time.

Related words

Koji

A culture produced by growing koji mold (Aspergillus oryzae) on grains. A rich source of enzymes and the starting point of Japanese fermentation.

Salt (Sodium chloride)

A fundamental ingredient controlling fermentation and enhancing preservation.

Contamination

The unintended introduction of extraneous microorganisms. It can compromise the quality of fermented foods and is prevented through hygiene management and environmental control.

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