Luiz Hara

Shoyu Koji

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Preparation info
  • Makes about

    500 g

    • Difficulty

      Easy

Appears in
The Japanese Larder
The Japanese Larder

By Luiz Hara

Published 2018

  • About

Ingredients

  • 200 g (7 oz) rice koji (known as kome koji, available in Japanese grocery stores or online)
  • 400 ml (

Method

  1. In a large bowl, break the rice koji into smaller pieces. Rub it firmly with your hands to separate into individual grains.
  2. Transfer to a sterilized jar, pour in the soy sauce and stir well. Make sure the rice koji is completely submerged in the soy sauce.
  3. Close the jar and allow it to ferment for at least 1 month at room temperature before using. Sti