I wanted to make shio-koji with reduced sodium. I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.
Step 2: Immersing in hot water and warming allows for soft shio-koji. Step 2: Use a light container, so that it'll float. Step 3: If you close the rice cooker's lid it'll raise the temperature, which kills the yeast (keep it at 55-60℃). The amount shown in the picture shows half of what this recipe yields.