Shio Koji

Name: Shio Koji
Yield: Makes about 600 g (1lb 5oz)
Cuisine: Japanese
Ingredients: 300 g (10½ oz) rice koji (known as kome koji, available in Japanese grocery stores or online); 100 g (3½ oz/scant ½ cup) fine sea salt; 300 ml (10 fl oz/1¼ cups) fresh water (preferably mineral water); 300 ml (10 fl oz/1¼ cups) fresh water (preferably mineral water)

Preparation info

Makes about
600 g

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

300 g (10½ oz) rice koji (known as kome koji, available in Japanese grocery stores or online)
100 g (

Asia
Japan
Sauce
Gluten-free
Vegan

Method

In a large bowl, break the rice koji into small pieces. Rub it firmly with your hands to separate into individual grains. Add the salt, mixing it well until the rice koji and salt start to stick together. Now add the water and mix it all again. If necessary, add more water until the koji is completely submerged.
Transfer to a sterilized jar with a lid. Make sur