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  • Writer's pictureMiwa



<SHIO KOJI/ 塩こうじ>

<Prep time> 6 mins

<Cook time> 0 mins


200g Koji/ rice malt

60g salt

250ml water


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.

2021/11/27 MIWA

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