Going Beyond Shio Koji! Soy Sauce Koji

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   ["This dried koji was bought at a Japanese supermarket overseas.", "It's labeled as ""KOJI"" in English and is made in California.", "Sterilize the container you'll use with hot water just in case.", "Place the dried rice malt into the container to make the salted rice malt.", "This is the 450 ml of soy sauce used the first day.", "Pour the soy sauce and mix together.", "Cover the container with plastic wrap, and then cover with a lid.", "I forgot to take a picture of it covered with a lid.", "Add 50 ml of soy sauce on the second day, and mix to incorporate air into the mixture.", "Mix daily so that it airs out; It will take about 10 days to 2 weeks to thicken.", "It is done once you can smash the rice grains between your fingers.", "In order to easily preserve this, you can transfer it to a clean jar.", "Do not forget to sterilize the jar with boiling water just in case.", "It will keep for about 3 months in the refrigerator."]

* Per serving · 4 servings · Values may vary.

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