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Versatile Seasoning From The Countryside Shio-koji Recipe

Versatile Seasoning from the Countryside Shio-koji Recipe
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Prepare the ingredients before making Versatile Seasoning from the Countryside Shio-koji in your home. Then, follow these steps below to serve Versatile Seasoning from the Countryside Shio-koji for your family or friends.

Ingredients: Versatile Seasoning from the Countryside Shio-koji

  • 1 kg Rice malt (kome koji)
  • 2 1/2 cup Salt
  • 600 ml Water (1st day)
  • 150 ml Water (2nd day)
  • If using 1 kg of rice malt (kome koji)
  • 300 grams or 250 grams Salt
  • 600 ml Water (1st day)
  • 150 ml Water (2nd day)
  • If using 500 g of rice malt (kome koji)
  • 150 grams or 125 grams Salt
  • 300 ml Water (1st day)
  • 75 ml Water (2nd day)

How to Make Versatile Seasoning from the Countryside Shio-koji

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make Versatile Seasoning from the Countryside Shio-koji in your home by yourself.

    Step 1
  • I changed the vague measurements to exact. Please adjust the water amount according to the season.
  • Step 2
  • This is the rice malt (kome koji). The packaging will differ among manufacturers.
  • Step 3
  • If you are making a small amount, the ratio of rice malt to water should be 3:1 or 4:1. Use 250~300g water for 1 kg of rice malt.
  • Step 4
  • Mix salt and rice malt well in a large bowl, and put in a tupperware or porcelain bottle. Do not use a metal container, since it'll react with the salt.
  • Step 5
  • Pour in water to cover the mixture.
  • Step 6
  • Seal well with a plastic wrap and close the lid. Keep at the room temperature.
  • Step 7
  • If you live in a warm area and are making it in the summertime, store in the refrigerator from the beginning. It takes slightly longer to make.
  • Step 8
  • It is hard to see in the picture, but the grains have absorbed the water the next day.
  • Step 9
  • The grains are still intact. Add the water (2nd day) and mix well. This is the only time you'll add water.
  • Step 10
  • Stir once a day. It's ok if you forget.
  • Step 11
  • This is the 5th day. It starts to look pulpy.
  • Step 12
  • 10th day. It looks slimy.
  • Step 13
  • It is ready when the grains can be easily crushed if you pinch it with your fingers It depends on the season, but it should be ready in 10~14 days.
  • Step 14
  • You do not need to store with plastic wrap or stir it. There is no problem if you forgot to stir before it's done. ( o )
  • Step 15
  • I recommend to store it in the refrigerator.
  • Step 16
  • As you can see in the picture, the color has turned slightly off-white.
  • Step 17
  • This is my mother's 3 years-old Shio Koji The color turns darker like caramel. She makes hers with less water than me.
  • Step 18
  • It tends to be saltier when fresh, but the flavor will mellow with age. Please adjust the amount and marinating time.
  • Step 19
  • My mother says, "you don't have to be precise over something like salt."
  • Step 20
  • I marinated and grilled salmon
  • Step 21
  • Grilled chicken wings for the side
  • Step 22
  • I made pickled vegetables:
  • Step 23
  • More pickled vegetables: If you chop the vegetables before pickling, you don't have to wash the Shio-koji.)
  • Step 24
  • I marinated a thick pork belly. If you're using tenderloin, score the meat before pickling.
  • Step 25
  • I marinated and grilled chicken wings.
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