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Reduced Sodium Shio-koji Recipe

Reduced Sodium Shio-Koji Recipe
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Prepare the ingredients before making Reduced Sodium Shio-Koji in your home. Then, follow these steps below to serve Reduced Sodium Shio-Koji for your family or friends.

Ingredients: Reduced Sodium Shio-Koji

  • 200 grams Dried koji (in grains or sheets)
  • 50 grams Salt
  • 300 ml Lukewarm water

How to Make Reduced Sodium Shio-Koji

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Reduced Sodium Shio-Koji in your home by yourself.

    Step 1
  • Add the specified amounts of hot water and salt to a bowl, mix together, and then let cool to 60℃. Add the koji and mix well (if there are any lumps left, break them apart).
  • Step 2
  • Fill the rice cooker's container with 50-60 ℃ hot water, then place the container from Step 1 inside.
  • Step 3
  • Turn on the warming function, cover with a cloth, and let it warm for 2-3 hours. Once the koji has softened, let it cool at room temperature.
  • Step 4
  • Place in a container that has been boiled for sterilization and lightly close with a lid. Let it age for one week, stirring once a day.
  • Step 5
  • It may look finished, but it probably will not yet have the sweet aroma or mild flavor of shio-koji, so please let it mature at room temperature.
  • Step 6
  • Additional note: Use the best koji that you can find, since this will change the quality of the finished product.
  • Step 7
  • "Homemade Namatake Mushrooms"
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