Shio Koji

Homemade Shio koji recipe


Making shio koji is simple!

    Ingredients:

  • 200g – Koji
  • 50g – Sea Salt (Recommend to use natural salt)
  • 250ml – Mineral Water (Do not use alkaline or hard water)
  1. Add the koji in a bowl and gently rub them to separate the grains with your clean hands.
  2. Add the salt in the bowl and mix with the koji thoroughly.
  3. Add water and rub them with your palm until the water turns milk color.
  4. Transfer the shio koji (mixture) to a container.
  5. Leave the container at room temperature about 7-14 days. Open the container and mix the shio koji well everyday.
  6. Texture and color turn thick and yellowish, then your shio koji is READY TO USE!

Keep refrigerated and consume within 6 months.

How to Make Shio Koji with Images

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