Recipe: Yummy Shio-Koji! (Salt-fermented Rice Malt)

Recipe: Yummy Shio-Koji! (Salt-fermented Rice Malt) Delicious, fresh and tasty.

Shio-Koji! (Salt-fermented Rice Malt). 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.

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

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

Place the dried rice malt in a bowl.

You can have Shio-Koji! (Salt-fermented Rice Malt) using 3 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Shio-Koji! (Salt-fermented Rice Malt)

1. It’s 200 grams of Dehydrated koji sheets (1 bag with koji spores).

2. You need 60 grams of Coarse salt.

3. It’s 1 of enough to cover Water.

Break up the rice malt with your hands till it crumbles, and then add salt.

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

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.

Shio-Koji! (Salt-fermented Rice Malt) instructions

1. Crumble the dehydrated koji sheets into a plastic container with a lid. Mix in the coarse salt. Add enough water to cover the koji, and mix well..

2. The dehydrated koji absorbs a lot of water, so check on it after a few hours. If it has swelled and absorbed all the moisture, add a little more water..

3. Cover with the container lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day..

4. When the koji grains have broken down, become creamy, and smells like fermented koji with a nice light brown color, it means the shio-koji has matured. Transfer the container to the refrigerator..

5. I made chicken ham with shio-koji. It comes out tender and moist. You can use this for all kinds of dishes..

When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient.

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.

Koji or rice malt is indispensable for making miso or amazake.