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 diet key

Salt Koji


Use Salt Koji as a replacement for salt in your favorite recipe! Use it as a finishing salt to preserve the probiotics.

Take advantage of the tenderizing properties of Koji and use it to marinate tough meats or quick pickle veggies!

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

>> Use the menu on the right to navigate between recipes >>

Spiced Chicken with Baked Plantains

Spiced Chicken with Baked Plantains (2 servings)




  • 2-4 Skin-on Chicken Thighs

  • 3 Tbsp Salt Koji

  • 2 Ripe Pantains 

  • 1 tsp + 2 Tbsp softened Ghee

  • Spices: (adjust to taste)

    • 1/2 tsp garlic powder

    • 1/2 tsp ginger powder

    • 1/8 tsp cinnamon

    • 1/2 tsp cumin

    • 1/2 tsp coriander powder

    • 1/2 tsp turmeric powder

    • paprika and cayenne to taste

  • Rice to serve with (Jasmine or Wild Rice recommended)

  1. Mix spices, 1 tsp ghee with Koji. Toss chicken until coated. Set aside. Let sit for 45 minutes-1.5 hours.  

  2. Preheat oven to 375°

  3. Peel plantains and slice into 1/2-3/4 in slices. Coat in remaining ghee and sprinkle with salt if desired.

  4. Bake chicken for 40 minutes or until golden brown. Add plantains about 15 minutes in and cook until caramelized, gently flipping halfway though. 

  5. Serve with rice. 

Quick Japanese Pickles




  • Salt Koji 

  • thinly sliced veggies

    • we recommend turnips, cucumbers, napa cabbage 

    • Tip: the thinner the veggies are cut, the better and faster they will turn out. 

  • Julienned Ginger, a slice of garlic, chili flakes (optional)

  1.  Pat sliced veggies dry with a towel

  2. Toss the veggies and optional ingredients in salt koji. Add enough koji to make sure they're well coated.

  3.  Massage the koji into the veggies until they are wilted (a couple of minutes). 

  4. Let pickles sit for an hour or more.

  5. Dump and squeeze out excess water. If you're pickling something with lots of water like cucumbers, you may need to dump the veggie water and add a spoonful of koji halfway through the process.  

  6. Serve with rice! Great for a traditional bento or dinner with miso soup on the side. 

Marinating Chicken with Soy sauce or Salt Koji (2 servings)




  • A cut of chicken. Dry cuts are moistened and fat from skin is rendered out. Our favorite is skin on, bone in thighs. 

  • 2-4 Tbsp Soy Sauce Koji or Salt Koji (Use Salt Koji for Gluten Free)

  • Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Lemon

  1. Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!

  2. Toss the meat in the Koji, enough to cover all the meat in a thick layer. 

  3. Let sit for about 45 min- 1.5 hour. If you are using smaller pieces of meat, like strips, adjust the time to about 30 minutes. ​​

  4. Bake in oven or air fryer until cooked. Or pan fry in some oil on medium-high heat. 

Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce. 

Quick Japanese Pickles
Marinting Chicken
Seafood Medley Stir Fry
Lemon Herb Chicken

Seafood Medley stir fry (2 servings)




  • 1/2 lb medium size shrimp peeled and deveined

  • 1/2 lb squid skin removed and cut into bite size pieces

  • 1/2 lb pork thinly sliced into bite size pieces - optional

  • 1/3 lb napa cabbage cut into bite size pieces

  • 1 inch carrot cut into thin slice

  • 20 snow peas ends removed

  • 1/4 onion thinly sliced

  • 4 dry shiitake mushroom hydrated with water cut into quarter size

  • 1/2 inch ginger thinly julienne

  • 2 tbsp oil

<Marinade for seafood>

  • 1/2 tbsp salt koji

  • 1/2 tbsp Japanese sake


  • 1-1.5 tbsp salt koji

  • 1/2 tbsp Japanese sake

  • 3 fl oz chicken stock

  • 1 tbsp potato starch or corn starch diluted in 2 tbsp shiitake water

  • .5 teaspoon sesame seed oil


  1. Marinate squid and shrimp with salt koji marinade for 20 min.

  2. Heat a large fry pan, add 1/2 tbsp of oil. Add pork and cook 1-2 min Remove it onto a plate

  3. Add 1/2 tbsp of oil to fry pan, add shrimp and squid (save the juice for the sauce) and cook 10min. Remove them onto a plate

  4. Add 1 tablespoon of oil to the fry pan, add ginger and onion, then add carrots and white stem part of napa cabbage. Stir for 1 minute. Add the rest of the vegetables and stir further 1 minute.

  5. Add sake, saved seafood marinade juice and chicken stock and bring it to a boil. Pour the potato starch mixed in shiitake water over the sauce and mix quickly so that the cornflour mixes into the sauce evenly.

  6. When the sauce becomes thick and bubbling, add sesame oil, mix and turn the heat off. Then add salt koji at last and mix.

  7. Serve as way it is or over the rice.

Lemon Herb Chicken (2 servings)



  • 2 chicken breast (boneless, skinless)


  • 2 cloves of garlic (sliced)

  • 2-3 tbsp salt koji

  • 2 tbsp olive oil

  • 2 tbsp lemon juice 


  • 1 tbsp butter

  • 4 tbsp white wine

  • 2-4 tbsp chopped fresh herbs (basil, rosemaries, thyme, etc)


  1. Mix all ingredients for the marinade in a ziplock and add chicken breast to marinate for 1-2 hour

  2. Scrub off the salt koji marinade using spoon or paper towel (otherwise it burns easily)

  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the skillet is hot, reduce the heat and place chicken breasts in the skillet and cook for 5 to 6 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 10-12 minutes 

  4. Remove chicken from pan and keep warm

  5. Scrape the burns from the skillet and add the marinade juice, wine and butter. Cook about 2 min and stir herbs and turn the heat off

  6. Place chicken on plates, drizzle sauce on top and serve with desired side dish

Tomato and Cucumber Salad

Tomato and cucumber salad with Salt Koji (2 servings)



  • 1/2 English cucumber or 1 Japanese cucumber

  • 1-2 Tomato


  • 2 teaspoon salt koji

  • 1 teaspoon lemon juice 

  • 1/2 teaspoon sesame seed oil


  1. Mix all ingredients for the dressing

  2. Cut vegetables and pour the dressing over

Tomato and Basil salad with Salt Koji (2 servings)



  • 2~3 medium size tomatoes 

  • 4~5 basil leaves

  • 1 table spoon olive oil

  • 1 table spoon Salt koji

  • Ground pepper



1. Cut tomatoes into 1/4 then slice them into quarter inch size  

2. Cut basil into strips or tear them small pieces 

3. Mix olive oil and Salt koji well

4. Drizzle the mixture over the tomatoes and sprinkle ground pepper

Tomato and Basil
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