All-Purpose Seasoning: How to Make Shio Koji (For Storing)

1. 1

   Place the rice malt into a plastic container and break it up by hand if there are lumps.

2. 2

   Add salt and firmly close the lid, and shake the container to mix.

3. 3

   It's not a big deal if you add too much water on the first day.

4. 4

   Pour in the measured water slowly, just enough to cover the rice malt.

5. 5

   Cover with plastic wrap, close the lid, and store at room temperature.

6. 6

   The rice malt will swell from soaking the water by the second day.

7. 7

   Add just enough water to cover the rice malt completely, and mix.

8. 8

   It seems better to mix it daily, but you can mix it once every 2-3 days and that is OK, too.

9. 9

   If the rice malt and water separates, mix well.

10. 10

    It is done once it has thickened most of the way through, about 1 week-10 days.

11. 11

    Remove the plastic wrap once it is done, cover with a lid, and store in the fridge.

12. 12

    This is the rice malt I used.

13. 13

    It is already broken up, so it is easy to use.

14. 14

    If there are any lumps, break by hand and mix.

15. 15

    Once you have used up 1/3-1/2 of the shio-koji, make a new batch in a separate container and then add that into the old batch.

16. 16

    The flavor will become deeper and more complex.

* Per serving · 4 servings · Values may vary.

No additional tips available.