Going Beyond Shio Koji! Soy Sauce Koji
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
Going Beyond Shio Koji! Soy Sauce Koji
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
Cooking Instructions
- 1
This dried koji was bought at a Japanese supermarket overseas. It's labeled as "KOJI" in English and is made in California.
- 2
Sterilize the container you'll use with hot water just in case. Place the dried rice malt into the container to make the salted rice malt.
- 3
This is the 450 ml of soy sauce used the first day.
- 4
Pour the soy sauce and mix together.
- 5
Cover the container with plastic wrap, and then cover with a lid. I forgot to take a picture of it covered with a lid.
- 6
Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture.
- 7
Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken. It is done once you can smash the rice grains between your fingers.
- 8
In order to easily preserve this, you can transfer it to a clean jar. Do not forget to sterilize the jar with boiling water just in case. It will keep for about 3 months in the refrigerator.
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