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








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