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Shio-koji! (salt-fermented Rice Malt) Recipe

Shio-Koji! (Salt-fermented Rice Malt) Recipe
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Prepare the ingredients before making Shio-Koji! (Salt-fermented Rice Malt) in your home. Then, follow these steps below to serve Shio-Koji! (Salt-fermented Rice Malt) for your family or friends.

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

  • 200 grams Dehydrated koji sheets (1 bag with koji spores)
  • 60 grams Coarse salt
  • 1 enough to cover Water

How to Make Shio-Koji! (Salt-fermented Rice Malt)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Shio-Koji! (Salt-fermented Rice Malt) in your home by yourself.

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