File this under 'mold is good'
Once you have some rice koji on your hands, the process for turning it into shio koji couldn't be simpler, but it does take at least a week to ferment. Combine rice koji with kosher salt in a lidded container and then stir in water until the salt has dissolved. The general ratio for shio koji is 5:4:1 by weight of water to grain koji to salt .
After a week, the shio koji will thicken to a porridge-like consistency and will smell fruity and pleasantly fermented. Depending on the time of year and the temperature in your home, this fermentation process might take a day or two longer, but it will be good to go between seven and ten days. At this point, pop the shio koji in the fridge and store it there until you'r ready to use it.
You can decide whether to leave the texture of the shio koji as-is, in its porridge-like state, or buzz it up with a blender to make a smooth, creamy marinade. It will be effective either way. I usually blend it when I am looking to get a smooth, burnished surface on the end product , and leave it coarse when marinating something that will have a crust-like exterior .
Individual fish fillets, scallops, and shrimp can be marinated for as little as 30 minutes with shio koji, which will firm them up, keep them succulent, and season them with a perfect balance of savory and sweet flavor.
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