Shio Koji
Shio Koji is a traditional Japanese seasoning made from fermented rice malt, salt, and water. It is commonly used to marinate meats, fish, and vegetables, as well as to add flavor to soups and sauces.
Ingredients
- 1 cup rice malt
- 4 tbsp salt
- 2 cups water
Instructions
- Combine rice malt, salt, and water in a clean glass jar.
- Stir well to mix the ingredients.
- Cover the jar with a clean cloth and secure it with a rubber band.
- Let the mixture ferment at room temperature for 7-10 days, stirring it daily.
- Once the shio koji is ready, store it in the refrigerator.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 0 minutes
- Total time:
- 10 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 15 per serving
- Protein
- 0g
- Carbohydrates
- 3g
- Fat
- 0g
Supplies
Glass jar Clean cloth Rubber band
Tools
Spoon
Serving suggestions
Serve as a marinade for grilled meats or as a seasoning for stir-fried vegetables.
Tips & tricks
Make sure to use clean utensils and containers when making shio koji to prevent contamination during the fermentation process.
Cost
$5