Shio-koji is one of the key seasoning in my cooking, so I regularly make it so that it never run out.
My version of Shio-Koji is fermented more than 1 month before using. Long and slow ferment. This length brings deep and complex taste.
(Well, I don’t use fridge, so…actually my Shio-Koji’s fermentation will keep going until I finish it)
So easy to make it by yourself!
What you need is….
Rice koji 300g
Natural salt 100g
This is the Rice koji I made recently.
Nice and fluffy!
I normally use Australian one, but this time, I used NZ natural sea salt.
You can play with your favourite salt as long as use natural good quality one!
And mix them well !!!! That’s it.
Actually, it already smells good! When you use good fresh Koji, that’s happens.
Love this moment.