How to Cook Appetizing Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

How to Cook Appetizing Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt Delicious, fresh and tasty.

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt. I used a portable electric mixer to thoroughly mix the ingredients before placing it in a heat sterilized glass jar and will age it for a week to ten days mixing it once a day. 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.

It's very simple to make Shio-koji.

You just need some patience to wait for it to be ready to use.

Just like making homemade miso, first, pressed rice koji was broken into grains by hand.

You can have Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

1. You need 200 grams of Shio-koji.

2. It’s 60 grams of Salt (sea salt or rock salt).

3. It’s 300 ml of + 50 ml Water.

Instructions: Mix Brown rice koji and salt together in a quart jar.

When the water is cloudy and the koji smells pleasant and reminiscent of soy sauce, cover with a tight lid and.

It needs only rice malt (kome koji), sea salt, water and the time to ripen.

They're using shio koji – a fermented mixture of koji (rice inoculated with the safe mold Aspergillus oryzae), shio (sea salt) and water – as a seasoning in place of salt for its powers of umami.

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt step by step

1. Break apart the cake of rice malt, then crumble into small pieces with the palm of your hand..

2. Add the salt, mix, then combine with the rice malt until it becomes moist enough to form with hands..

3. Add the water, mix well, then transfer to a sterilized jar. The following day, add an extra 50 ml of water, and stir once a day for the following week..

4. After 1 week, the grains will dissolve and produce a sweet aroma..

This length brings deep and complex taste. (Well, I don't use fridge, so…actually my Shio-Koji's fermentation will keep going until I finish it) So easy to make it by yourself!

There are no rock salt or salt lakes in Japan, but Japan is surrounded by seas, so sea salt was made and used in Japan for a long time.

Shio Koji translates to "salt mold" and is a type of fungus.

Shio koji typically refers to a mixture of short-grain white rice and fermented sea salt.

The finished product looks something like a lumpy, thick white paste, sort of like a porridge, as the rice grains eventually break down when the mixture ages.