How to Make Appetizing Corn rice made with salted rice malt(Shio-koji)

How to Make Appetizing Corn rice made with salted rice malt(Shio-koji) Delicious, fresh and tasty.

Corn rice made with salted rice malt(Shio-koji). Salted Rice Malt, "Shio Koji" in Japanese, is a very traditional condiment in Japan. Rice malt (kome koji) itself is used to make many Japanese foods such as miso, sake, shochu etc. So we usually eat it indirectly.

Put a lid on it and set it on fire.

Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.

Koji (also known as koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages.

You can have Corn rice made with salted rice malt(Shio-koji) using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Corn rice made with salted rice malt(Shio-koji)

1. It’s 80 g of Corn.

2. Prepare 2 cups of rice.

3. It’s of Same amount of water rice.

4. It’s 2 tablespoons of salted rice malt.

5. It’s 1 of little black pepper.

The term koji can also refer to the fermented food itself, for example, the end product that is created when the mold and grain (rice, soybean, etc.) are broken down.

Homemade Shio-Koji (Salted Rice Malt) and Salt Pork Koji or rice malt is indispensable for making miso or amazake.

The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently.

I've been so fascinated by the power of kome koji (or "rice koji"; malted rice with koji mold).

Corn rice made with salted rice malt(Shio-koji) step by step

1. Immerse the rice for about 30 minutes and add the same amount of water as the rice..

2. Add salted rice malt and mix.

3. Put corn on the rice and cook..

4. Put a lid on it and set it on fire. When it boils, set it on low heat for about 15 minutes.Remove from heat and steam for about 10 minutes..

My passion for rice koji is growing bigger and bigger.

With rice koji, I make my own miso, and just lately, I made my first makkoli (rice wine), and this time, I made Shio-koji.

It's basically a simple salt-fermented rice koji, which can be used for a wide variety of dishes for marinade, seasoning, etc.

A traditional seasoning made of rice malt and salt from the northern part of Japan, where it was mainly used to marinate fish or make vegetable pickles.

A few years ago shiokoji started to receive lots of media attention all over Japan as a versatile seasoning full of umami.