top of page
  • Writer's pictureMiwa

SHOYU KOJI







 

<SHOYU KOJI/ 醤油麹>



<Prep time> 6 mins


<Cook time> 0 mins


<Ingredients>

200g Koji/ rice malt

400ml/ soy sauce



<Directions>


1; Mix koji and soy sauce until everything is well incorporated.

2; Transfer to the container. Let it sit at 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 to eat.


<Storage time>


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



2021/11/27 MIWA








1,330 views2 comments

Recent Posts

See All

2 Comments


Vegan Online
Vegan Online
Jan 04, 2023

Love this! I'm making my second batch!

Like
Miwa
Miwa
Jul 21, 2023
Replying to

Great!!! I'm so happy to hear you tried this out!! Thank you😍

Like
bottom of page