Basic Salt-Fermented Rice Malt (Shio-Koji)

Name: Basic Salt-Fermented Rice Malt (Shio-Koji)
Cuisine: American
Ingredients: 200 grams Dried rice malt; 350 ml Water; 60 grams Salt

cookpad.japan @cookpad_jp

Shio-koji has become a standard seasoning ingredient in our home. Since I use it to make many dishes, I added the recipe for it here. Since our children don't like salty food, I prepare it with less salt than usual.

Since I believe using better quality ingredients result in better flavor, I used natural salt from Ogasawara island.
The key is to maintain a consistent fermenting temperature (60 ℃).
It's also important to rely on your sight and smell to judge when it is ready when stirring it daily. Recipe by Torachanta-tan

cookpad.japan @cookpad_jp

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Ingredients

200 gramsDried rice malt
350 mlWater
60 gramsSalt

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Steps

1

To prep the ingredients, break the dried rice malt, boil the water, and completely dissolve the salt in the boiled water.
2

When the boiled water cools to 60 ℃, add the rice malt, cover with a lid, and keep at room temperature for 2-3 hours.
3

The rice grains will have absorbed the water somewhat, but should still be dry on the inside. Stir thoroughly once a day, and keep stored at room temperature until it ferments.
4

After 3 days, it will be very soft, but you should still be able to clearly see the individual rice grains. Let it ferment a bit longer.
5

After 6 days, the rice grains should be dissolved, and when you open the lid, you should be able to smell the rice and a subtle fermented scent. It's ready to use. Store in the refrigerator.