Salt koji Recipes

Salt Koji can use in place of salt. 

Some idea to use salt koji:

  • Marinate any meat, seafood for grilling and pan fry

  • Use as salt to cook meat, seafood, tofu

  • Create your own salad dressing 

  • Salt koji goes very well with lemon and sesame seed oil

▫️Add Salt koji at the end of cooking to keep enzymes        active. 

▫️We suggest to wipe off some marinade salt koji              before cooking since it tends to burn easily.

Salt Koji Chinese 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.

Salt Koji 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 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

© 2017 by Hakouya. Proudly created with


  • Facebook
  • Instagram