- 200 g (7.05 oz) rice koji (it can find @ Japanese store)
- 4 tbsp. (50 g) sea salt (salt can be 10-30% of koji quantity - Do not use table salt.)
- 1 cup good water
1. In a large bowl, rub the koji grains into smaller pieces with hands.
2. Add salt and rub until all mixed.
4. Add water and rub again.
5. Transfer to sterilized container with a lid. Koji gain must cover with water, add more water if needed.
6. Ferment the shio koji at room temperature without sunlight, mix it once a day. After 1 to 2 weeks or more, it depends on the room temperature. If cooler, it takes longer to fully ferment. The shio koji taste will change from salty to sweet. And shio koji will become thicker. Store in the refrigerator for up to 6 months.
Original Recipe from Namiko Chen of Just One Cookbook.
2. Add salt and rub until all mixed.
4. Add water and rub again.
5. Transfer to sterilized container with a lid. Koji gain must cover with water, add more water if needed.
6. Ferment the shio koji at room temperature without sunlight, mix it once a day. After 1 to 2 weeks or more, it depends on the room temperature. If cooler, it takes longer to fully ferment. The shio koji taste will change from salty to sweet. And shio koji will become thicker. Store in the refrigerator for up to 6 months.
Original Recipe from Namiko Chen of Just One Cookbook.
