How to Cook Appetizing Reduced Salt Shio-Koji

How to Cook Appetizing Reduced Salt Shio-Koji Delicious, fresh and tasty.

Reduced Salt Shio-Koji. Great recipe for Reduced Salt Shio-Koji. I was searching how to make shio-koji quickly when I I found a method where you can prep in the rice cooker. It's pretty much the same as making amazake.

I wanted to make shio-koji with reduced sodium.

I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.

Shio koji is a traditional Japanese seasoning.

You can have Reduced Salt Shio-Koji using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Reduced Salt Shio-Koji

1. Prepare 200 grams of Dried koji.

2. You need 50 grams of Salt.

3. Prepare 300 ml of Lukewarm water.

It is said that its roots are in the traditional pickled "Sagohachizuke" from the Tohoku region.

Therefore, if you want to recover from fatigue quickly or reduce fatigue on a daily basis, it is best to add salt malt to a well-balanced meal!

Then, "recovery from diet + nutrition of shio koji + power of enzyme of shio koji" will increase fatigue recovery.

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

Reduced Salt Shio-Koji instructions

1. Add boiling water and salt to a rice cooker, and cool to 60℃. Add the koji while breaking it up, and mix..

2. Turn on the warming function, cover with a cloth, and let warm for 5 to 6 hours. Stir the mixture every hour..

3. Once the koji has softened, cool in room temperature. Place in a container that has been sterilized by boiling, and store in the refrigerator..

4. Some rice cookers dont allow for warming while the lid is still open. Please be sure to check beforehand..

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.

The recipe might seem like a lot of salt but please do follow the recipe.

If you go lower than this amount, you might fail to make Shio Koji as it might attract unwanted bacteria and damage the mixture.

If you are on a low salt diet, you can adjust the amount of Shio Koji you use in your recipes.