How to make soy sauce with rice malt（koji）
Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold.
Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji.
Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.
Please try to incorporate traditional Japanese fermented seasonings into your daily food.
How to make soy sauce with rice malt（koji）
Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold.
Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji.
Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines.
Please try to incorporate traditional Japanese fermented seasonings into your daily food.
Cooking Instructions
- 1
Wash the storage bottle cleanly. Wipe the inside and mouth of the bottle with boiling disinfection or edible alcohol.
- 2
In the bowl, put rice malt.
Rub rice malt and loosen them apart.
- 3
In a storage bottle, pour the rice malt, pour soy sauce and mix well.
- 4
Stored at room temperature and completed in about 1 week to 10 days.
- 5
[point]
Stir once a day to include air.
If the rice malt is damp and the water level is low, add soy sauce so that the rice malt can be pickled.
After completion, store it in the refrigerator.
The storage period is about 3 months. - 6
There are several recipes using soy sauce with rice malt, so please have a look！
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