Rice with Sweet Corn Seasoned with Shiokoji

Adding shiokoji to rice has become very popular in Japan, especially when cooked with sweet corn. The shiokoji enhances rice's natural umami while making it fluffier, too!

Rice with Sweet Corn Seasoned with Shiokoji
Photographed by Keiko Baba

Recipe by
Myoho Asari



Rice & Noodles




Calorie count is per serving.
Excludes time needed to cook the rice.

Ingredients (Serves 4)

  • 360 ml rice (2 rice cups)
  • 2 tbsp shiokoji
  • 1 ear sweet corn
  • 4 tbsp edamame (boiled and shelled)
  • Water, as needed



Rinse the rice and place in the inner bowl of your rice cooker. Pour water up to the level for 2 rice cups.


Slice the kernels off the corn and separate.


Add the shiokoji to the rice and stir lightly. Cover with the corn and start the cooking process. When the rice is done, add the edamame and steam briefly. Stir everything together using a cut and fold motion.


[Shiokoji and rice]
For lightly seasoned rice, use 2 tbsp of shiokoji per 360 ml (2 rice cups) of rice. For onigiri rice balls with seasoned fillings or rice eaten with side dishes, use 1 tbsp of shikoji per 360 ml of rice. Shikoji enhances the umami of rice and acts as a preservative as well.