top of page
Writer's pictureMiwa

SHIO KOJI

Updated: Aug 7







 

<SHIO KOJI/ 塩こうじ>



<Prep time> 6 mins


<Cook time> 0 mins


<Ingredients>

200g Koji/ rice malt

60g salt

250ml water


<Directions>


1; Mix koji and salt with your hand until it’s combined.

2; Pour water then mix until everything is well incorporated.


3; Transfer to the container. Let it sit at a room temperature for about 7-9days.During the fermentation process, make sure the lid is partially covered and mix them from the bottom to top once a day.

4; After the fermentation process is over, close the lid completely and keep it in the fridge.


<Miwa’s point>

1;When the koji is easily mashed with your finger, it’s ready.


<Storage time>


Keep in an air-tight container in the fridge for 2 weeks.






<MIWA’s recommendations♡>

 

- MIWA's E-cookbooks are available! I hope this will be helpful and enjoyable in your kitchen^^

 

-(NEW) MIWA's Tableware is NOW live!

Enhance Your Culinary Experience with MIWA's Tableware!

  • Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.

  • Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special.

  • Enlighten Your Table: Add elegance and tradition to your dining experience.



2021/11/27 MIWA








1,917 views0 comments

Comments


bottom of page