SHIO KOJI







 

<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.



2021/11/27 MIWA








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