Home made Shio Koji
Shio koji is an additive-free umami condiment that works especially well in vegan dishes, which can sometimes have bland tastes. You could also use it instead of salt to cut down on the salt in your diet.
Equipment
- Bowl
- Glass container or Jar
Ingredients
- 100 g Fresh Rice Koji
- 35 g Natural Salt
- 110 g Water
Instructions
- Place Fresh Rice Koji in a bowl and mix with salt. Mix with your hands so that the salt is well distributed in the koji.100 g Fresh Rice Koji, 35 g Natural Salt
- Transfer it to a clean storage container and add water. Cover it lightly with a lid or plastic wrap and store it at room temperature out of sunlight.110 g Water
- The next day, if the water level is low, add enough water to just cover the raw koji and mix it with a spoon.
- Mix well once a day for about 1 week in summer and 2 weeks in winter until it is ready.
- It's ready when it becomes thick, the koji grains can be easily squished with your fingers, and you'll start to smell sweet aroma.