Reduced Sodium Shio-Koji

Name: Reduced Sodium Shio-Koji
Cuisine: American
Ingredients: 200 grams Dried koji (in grains or sheets); 50 grams Salt; 300 ml Lukewarm water

cookpad.japan @cookpad_jp

I wanted to make shio-koji with reduced sodium.
I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.

Step 2: Immersing in hot water and warming allows for soft shio-koji.
Step 2: Use a light container, so that it'll float.
Step 3: If you close the rice cooker's lid it'll raise the temperature, which kills the yeast (keep it at 55-60℃). The amount shown in the picture shows half of what this recipe yields. Recipe by Yuuyuu0221

I wanted to make shio-koji with reduced sodium.
I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.

cookpad.japan @cookpad_jp

I wanted to make shio-koji with reduced sodium.
I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.

Saved

Ingredients

200 gramsDried koji (in grains or sheets)
50 gramsSalt
300 mlLukewarm water

Saved

Steps

1

Add the specified amounts of hot water and salt to a bowl, mix together, and then let cool to 60℃. Add the koji and mix well (if there are any lumps left, break them apart).
2

Fill the rice cooker's container with 50-60 ℃ hot water, then place the container from Step 1 inside.
3

Turn on the warming function, cover with a cloth, and let it warm for 2-3 hours. Once the koji has softened, let it cool at room temperature.
4

Place in a container that has been boiled for sterilization and lightly close with a lid. Let it age for one week, stirring once a day.
5

It may look finished, but it probably will not yet have the sweet aroma or mild flavor of shio-koji, so please let it mature at room temperature.
6

Additional note: Use the best koji that you can find, since this will change the quality of the finished product.
7

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