A picture of Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt.

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

cookpad.japan @cookpad_jp

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

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

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

cookpad.japan @cookpad_jp

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

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

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Ingredients

200 gramsShio-koji
60 gramsSalt (sea salt or rock salt)
300 ml+ 50 ml Water

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Steps

1

Break apart the cake of rice malt, then crumble into small pieces with the palm of your hand.
2

Add the salt, mix, then combine with the rice malt until it becomes moist enough to form with hands.
3

Add the water, mix well, then transfer to a sterilized jar. The following day, add an extra 50 ml of water, and stir once a day for the following week.
4

After 1 week, the grains will dissolve and produce a sweet aroma.

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cookpad.japan @cookpad_jp

on February 25, 2014 06:44

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