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

Name: Just Mix! [How to Make Homemade Shio-Koji]
Cuisine: American
Ingredients: 500 grams Raw malt; 150 grams Natural salt; 500 ml Water (not tap water)

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

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

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Ingredients

500 gramsRaw malt
150 gramsNatural salt
500 mlWater (not tap water)

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Steps

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).
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

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

[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.