Shio-Koji! (Salt-fermented Rice Malt)

1. 1

   Crumble the dehydrated koji sheets into a plastic container with a lid.

2. 2

   Mix in the coarse salt.

3. 3

   Add enough water to cover the koji, and mix well.

4. 4

   The dehydrated koji absorbs a lot of water, so check on it after a few hours.

5. 5

   If it has swelled and absorbed all the moisture, add a little more water.

6. 6

   Cover with the container lid, and leave out at room temperature for 5 to 7 days.

7. 7

   Mix it up well with a spoon at least once a day.

8. 8

   When the koji grains have broken down, become creamy, and smells like fermented koji with a nice light brown color, it means the shio-koji has matured.

9. 9

   Transfer the container to the refrigerator.

10. 10

    I made chicken ham with shio-koji.

11. 11

    It comes out tender and moist.

12. 12

    You can use this for all kinds of dishes.

No additional tips available.