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Just Mix! [How to Make Homemade Shio-Koji]
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A picture of Just Mix! [How to Make Homemade Shio-Koji].

Just Mix! [How to Make Homemade Shio-Koji]

cookpad.japan
cookpad.japan @cookpad_jp

Right now, shio-koji is quite trendy.
You can get it at the store, but is it really fermented? Is it still alive?
I won't be satisfied unless I make it myself, so that's what I did.

It's too easy, so there aren't any hints.
As shown in the picture, it's convenient to use an empty honey container. Recipe by pogue

Right now, shio-koji is quite trendy.
You can get it at the store, but is it really fermented? Is it still alive?
I won't be satisfied unless I make it myself, so that's what I did.

It's too easy, so there aren't any hints.
As shown in the picture, it's convenient to use an empty honey container. Recipe by pogue

Read more

Just Mix! [How to Make Homemade Shio-Koji]

cookpad.japan
cookpad.japan @cookpad_jp

Right now, shio-koji is quite trendy.
You can get it at the store, but is it really fermented? Is it still alive?
I won't be satisfied unless I make it myself, so that's what I did.

It's too easy, so there aren't any hints.
As shown in the picture, it's convenient to use an empty honey container. Recipe by pogue

Right now, shio-koji is quite trendy.
You can get it at the store, but is it really fermented? Is it still alive?
I won't be satisfied unless I make it myself, so that's what I did.

It's too easy, so there aren't any hints.
As shown in the picture, it's convenient to use an empty honey container. Recipe by pogue

Read more
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Ingredients

  1. 500 gramsRaw malt
  2. 150 gramsNatural salt
  3. 500 mlWater (not tap water)
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Steps

  1. 1

    Put the ingredients into a glass or enamel jar (the salt content is very high, so I don't recommend using a plastic bottle or Tupperware).

    A picture of step 1 of Just Mix! [How to Make Homemade Shio-Koji].
  2. 2

    Close the lid and let sit at room temperature. Give it a shake once a day. After 10 days, it will become a thick malt with a nice fragrance.

  3. 3

    Store it in the refrigerator. Shio-koji is alive. If you use natural salt, malt, and water, it can be stored for more than 3 months.

  4. 4

    [Shio-koji dressing] Mix together 2 tablespoons sesame oil (or olive oil), 1-2 teaspoons shio-koji, 1 teaspoon vinegar, and 1/2 grated onion.

    A picture of step 4 of Just Mix! [How to Make Homemade Shio-Koji].
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cookpad.japan
cookpad.japan @cookpad_jp
on May 16, 2014 03:51

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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