Easiest Way to Make Appetizing Going Beyond Shio Koji! Soy Sauce Koji

Edith Spencer
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Easiest Way to Make Appetizing Going Beyond Shio Koji! Soy Sauce Koji
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Easiest Way to Make Appetizing Going Beyond Shio Koji! Soy Sauce Koji Delicious, fresh and tasty.

Going Beyond Shio Koji! Soy Sauce Koji. Great recipe for Going Beyond Shio Koji! I have made shio-koji twice before, but this time I wanted to try making the rice malt with soy sauce as in the title of this recipe. I tried it out and it was a success.

Rich in protease and amylase enzymes that can break down.

Shio koji is primarily used as a marinade for poultry, meat, and seafood.

It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma.

You can cook Going Beyond Shio Koji! Soy Sauce Koji using 3 ingredients and 8 steps. Here is how you cook it.

Ingredients of Going Beyond Shio Koji! Soy Sauce Koji

  1. It’s 500 grams of Rice koji (dried).

  2. It’s 450 ml of Soy sauce.

  3. Prepare 50 ml of Soy Sauce (for the 2nd day).

As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory.

I have made shio-koji twice before, but this time I wanted to try making the rice malt with soy sauce as in the title of this recipe.

I tried it out and it was a success.

In general, the amount of soy sauce used should be the same as the rice koji.

Going Beyond Shio Koji! Soy Sauce Koji step by step

  1. This dried koji was bought at a Japanese supermarket overseas. Its labeled as "KOJI" in English and is made in California..

  2. Sterilize the container youll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt..

  3. This is the 450 ml of soy sauce used the first day..

  4. Pour the soy sauce and mix together..

  5. Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid..

  6. Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture..

  7. Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers..

  8. In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator..

I added in most of the soy sauce on the first d.

I wouldn't go so far as.

Koji has been the key ingredient to make miso, soy sauce, sake, mirin, rice vinegar, amazake, shochu, and shio koji.

It's a live food that is rich in enzymes that break down starches and proteins in food into sugars and amino acids.

Shio koji literally translated is salt-koji.