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. Rice Cooker Amazake -Reduced Salt Version -* You can use this immediately, but if possible let it age for 2 to 3 days at room temperature.* Adjust the amount of salt as desired. Recipe by Yuuyuu0221

Shio-koji is an all-purpose flavoring ingredient with a mild saltiness and the umami of malted rice that makes any ingredient delicious. We don't buy it - we always make it at home.You can make shio-koji easily without having to fuss over it too much. I recommend using koji with visible spore threads. Shio-koji is especially suited for marinating salmon and chicken. You can also marinate vegetables with it, make dressings, sauces, and using in stir fries. Recipe by Mimato

Using the countryside flavoring of shio-koji I made homemade pickles.I don't have any tips in particular. Just use the bag, shake, massage, and everything will be okay. Recipe by Sakkomama

I marinated a whole cooked tomato in Shio-koji.The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good.All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. Recipe by kebeibiko

Up until creating this recipe, I had been only using sea salt to make shio-koji, but figured, why not try making two types of shio-koji, since I'm particular about the type of salt I use when cooking.In Step 2, if you are able to blend the salt into the rice malt from the heat of your palms, the malt will not turn crumbly.To allow fermentation, loosely seal the lid of the jar. Recipe by Ogunyanko

I have made shio-koji twice before, but this time I wanted to try making the rice malt with soy sauce as in the title of this recipe. I tried it out and it was a success.In general, the amount of soy sauce used should be the same as the rice koji. I added in most of the soy sauce on the first day, and added in the remaining portion the next day. I think the number of days it takes to ferment depends on the climate, so I just gave a ballpark figure... Recipe by Guutara recipe kenkyujo

Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious.As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko

I just came up with this recipe.I cooked a rice cooker cup first, added 2 teaspoons of shio-koji and it was well-seasoned.Step 1 Use fresh or frozen edamame. (You don"t have to boil the frozen edamame.) It's also good with green peas. Recipe by Yuuyuu0221

I wanted to make a pork dish using shio-koji, and my mother had given me some meat to use as ginger pork or tonkatsu, so I tried making this version of ginger pork.It's best to brown the meat well. This way the surface will caramelize as if you used soy sauce when you add the mirin.I used hon-mirin this time (not mirin seasoning).If the meat you have is thin, you can reduce the marinating time. For 2 servings. Recipe by Naonao1022

Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft!Shio-koji burns easily, so watch the heat as you cook. Recipe by arare*

Ever since I started making my own shio-koji, I've been using it to pre-treat all kinds of dishes, so my chicken ham also uses shio-koji now.To marinate the chicken in Step 1, put it in a plastic bag. Recipe by Yuripomu

I learned the basic pickling method from my mother, but my friend taught me how to make reduced salt umeboshi.-Until the liquid comes up to the top, there is a risk of mold growth, so shake the jar everyday to dissolve the salt to immerse the ume plums in the liquid as quickly as possible.-If you live in an area with very high humidity and high temperature, and if it's difficult to control the condition of umeboshi, make them with about 14 % salt. Recipe by Yuuyuu0221