Shio-Koji! (Salt-fermented Rice Malt)

Name: Shio-Koji! (Salt-fermented Rice Malt)
Cuisine: American
Ingredients: 200 grams Dehydrated koji sheets (1 bag with koji spores); 60 grams Coarse salt; 1 enough to cover Water

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

200 gramsDehydrated koji sheets (1 bag with koji spores)
60 gramsCoarse salt
1enough to cover Water

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Steps

1

Crumble the dehydrated koji sheets into a plastic container with a lid. Mix in the coarse salt. Add enough water to cover the koji, and mix well.
2

The dehydrated koji absorbs a lot of water, so check on it after a few hours. If it has swelled and absorbed all the moisture, add a little more water.
3

Cover with the container lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
4

When the koji grains have broken down, become creamy, and smells like fermented koji with a nice light brown color, it means the shio-koji has matured. Transfer the container to the refrigerator.
5

I made chicken ham with shio-koji. It comes out tender and moist. You can use this for all kinds of dishes.