Easiest Way to Prepare Yummy Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt. I used a portable electric mixer to thoroughly mix the ingredients before placing it in a heat sterilized glass jar and will age it for a week to ten days mixing it once a day. When fermentation advances, the Shio-koji developes full flavour and the taste of salt becomes mellow. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years.

Close The Lid and Shake it. It's very simple to make Shio-koji. You just need some patience to wait for it to be ready to use. You can have Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

1. You need 200 grams of Shio-koji.
2. You need 60 grams of Salt (sea salt or rock salt).
3. It's 300 ml of + 50 ml Water.

Just like making homemade miso, first, pressed rice koji was broken into grains by hand. Shio Koji can be used as a salt replacement, a marinate, a meat tenderizer, an umami enhancer or a pickle base. There are endless recipes of how to use Shio Koji which we can touch on in another blog post. For this post, we will introduce how to make Shio Koji.

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt step by step

1. Break apart the cake of rice malt, then crumble into small pieces with the palm of your hand..
2. Add the salt, mix, then combine with the rice malt until it becomes moist enough to form with hands..
3. Add the water, mix well, then transfer to a sterilized jar. The following day, add an extra 50 ml of water, and stir once a day for the following week..
4. After 1 week, the grains will dissolve and produce a sweet aroma..

The recipe might seem like a lot of salt but please do follow the recipe. Today, I'm using rice koji to make a seasoning called shio-koji, but in a previous post I used rice koji to ferment sweet rice to make amazake. When rice koji is mixed with water and salt, the koji is activated and fermentation of the rice begins. The carbs and proteins in the rice turn into sugars and amino acids. It needs only rice malt (kome koji), sea salt, water and the time to ripen.