Reduced Salt Shio-Koji. Great recipe for Reduced Salt Shio-Koji. I was searching how to make shio-koji quickly when I I found a method where you can prep in the rice cooker. It's pretty much the same as making amazake.
A high salt diet can raise blood pressure and lead to coronary heart disease and stroke.
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.
You can cook Reduced Salt Shio-Koji using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Reduced Salt Shio-Koji
- You need 200 grams of Dried koji.
- Prepare 50 grams of Salt.
- It's 300 ml of Lukewarm water.
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. Therefore, if you want to recover from fatigue quickly or reduce fatigue on a daily basis, it is best to add salt malt to a well-balanced meal! Then, "recovery from diet + nutrition of shio koji + power of enzyme of shio koji" will increase fatigue recovery. Shio koji is a special marinade that provides three major functions in cookery: Salt consumption is reduced; Meat becomes more tender; A rich umami (savoury) flavour is produced; Reduce Your Salt Intake.
Reduced Salt Shio-Koji instructions
- Add boiling water and salt to a rice cooker, and cool to 60℃. Add the koji while breaking it up, and mix..
- Turn on the warming function, cover with a cloth, and let warm for 5 to 6 hours. Stir the mixture every hour..
- Once the koji has softened, cool in room temperature. Place in a container that has been sterilized by boiling, and store in the refrigerator..
- Some rice cookers don't allow for warming while the lid is still open. Please be sure to check beforehand..
Add shio koji to almost any food as an alternative to salt. If you replace one teaspoon of salt in your recipe with two teaspoons of shio koji. The recipe might seem like a lot of salt but please do follow the recipe. If you go lower than this amount, you might fail to make Shio Koji as it might attract unwanted bacteria and damage the mixture. If you are on a low salt diet, you can adjust the amount of Shio Koji you use in your recipes.