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

Shio-koji is an all-purpose flavoring ingredient with a mild saltiness and the umami of malted rice that makes any ingredient delicious. We don't buy it - we always make it at home.You can make shio-koji easily without having to fuss over it too much. I recommend using koji with visible spore threads. Shio-koji is especially suited for marinating salmon and chicken. You can also marinate vegetables with it, make dressings, sauces, and using in stir fries. Recipe by Mimato

Up until creating this recipe, I had been only using sea salt to make shio-koji, but figured, why not try making two types of shio-koji, since I'm particular about the type of salt I use when cooking.In Step 2, if you are able to blend the salt into the rice malt from the heat of your palms, the malt will not turn crumbly.To allow fermentation, loosely seal the lid of the jar. Recipe by Ogunyanko

Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious.As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko

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

I really wanted to make something with shio-koji and honey.Adjust the amount of seasoning to your liking and also to the size of the sweet potato. Recipe by Pukuttopukumaru

Using the countryside flavoring of shio-koji I made homemade pickles.I don't have any tips in particular. Just use the bag, shake, massage, and everything will be okay. Recipe by Sakkomama

I marinated a whole cooked tomato in Shio-koji.The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good.All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. Recipe by kebeibiko

I tried making my usual morning pickled cucumbers by using shio-koji instead of my usual method.This recipe is so easy because all you have to do is mix and rub everything together.You can also add some turnips..The amount of salt content in shio-koji varies by brand, so adjust accordingly. Recipe by Yuuyuu0221

I learned the basic pickling method from my mother, but my friend taught me how to make reduced salt umeboshi.-Until the liquid comes up to the top, there is a risk of mold growth, so shake the jar everyday to dissolve the salt to immerse the ume plums in the liquid as quickly as possible.-If you live in an area with very high humidity and high temperature, and if it's difficult to control the condition of umeboshi, make them with about 14 % salt. Recipe by Yuuyuu0221

My daughter requested salty yakisoba, which she loves, so I made this with the ingredients I had on hand.Step 2: Microwaving the noodles decreases the total cooking time.Step 4: Add 1 tsp or more for the salt to taste.Step 4: If you prefer a stronger flavor, increase the amount of chicken soup stock and salt.Use vegetables such as cabbage, bean sprouts, or anything else you have in your fridge. Recipe by Yuuyuu0221

Since avocados pickled with fermented rice bran are delicious, I wondered how they would be with shio-koji...Though I pickled ripe avocados, it's OK to use avocados that are still hard when cutting. If the avocados are not ripe yet, it means that they will turn out lightly pickled. This is a great way of using up hard avocados. Recipe by kebeibiko