Recipe: Delicious Basic Salt-Fermented Rice Malt (Shio-Koji)

Recipe: Delicious Basic Salt-Fermented Rice Malt (Shio-Koji) Delicious, fresh and tasty.

Basic Salt-Fermented Rice Malt (Shio-Koji). 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. 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.

Place the mixture in a tightly covered container after adding and mixing water.

Add the salt and continue to rub like massaging the.

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

You can cook Basic Salt-Fermented Rice Malt (Shio-Koji) using 3 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Basic Salt-Fermented Rice Malt (Shio-Koji)

1. You need 200 grams of Dried rice malt.

2. You need 350 ml of Water.

3. It’s 60 grams of Salt.

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 salted rice malt seasoning called "Shio Koji (塩麹)" became a topic of conversation several years ago here in Japan, and since then many Japanese have commonly used it in daily life.

Basic Salt-Fermented Rice Malt (Shio-Koji) step by step

1. To prep the ingredients, break the dried rice malt, boil the water, and completely dissolve the salt in the boiled water..

2. When the boiled water cools to 60 ℃, add the rice malt, cover with a lid, and keep at room temperature for 2-3 hours..

3. The rice grains will have absorbed the water somewhat, but should still be dry on the inside. Stir thoroughly once a day, and keep stored at room temperature until it ferments..

4. After 3 days, it will be very soft, but you should still be able to clearly see the individual rice grains. Let it ferment a bit longer..

5. After 6 days, the rice grains should be dissolved, and when you open the lid, you should be able to smell the rice and a subtle fermented scent. Its ready to use. Store in the refrigerator..

Shio-Koji! (Salt-fermented Rice Malt) Shio-koji is an all-purpose flavoring ingredient with a mild saltiness and the umami of malted rice that makes any ingredient delicious.

We don't buy it - we always make it at home.

You can make shio-koji easily without having to fuss over it too.

Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes) in foods.

It's made of just a few simple ingredients: salt, water, and rice koji.