Home made Soy Sauce Koji
Soy Sauce Koji has a ton of umami flavor, just like Dashi soy sauce, and it's an absolute must-have for vegan cooking.
Equipment
- Glass container or Jar
- Spoon
Ingredients
- 150 ml Soy Sauce (add more when needed)
- 150 g Fresh Rice Koji
Instructions
- Put Fresh Rice Koji and soy sauce in a clean container.150 ml Soy Sauce, 150 g Fresh Rice Koji
- Cover it lightly, and let it ferment until the koji can be crushed with your fingers. (It usually takes about 1 week in summer and 2 weeks in winter.)
- The next morning, the koji has absorbed the soy sauce, and the upper half is dry. Add just enough soy sauce to cover the koji and mix well.
- After that, stir once a day until the koji can be crushed with your fingers. When it's ready, the saltiness of the soy sauce is muted and you can taste a sweet, mellow flavor similar to egg yolks.
- When ready, close the lid tightly and store in the refrigerator.