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Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

I made shio-koji using two types of salt: sea salt (I used salt from Hakata Prefecture) and rock salt (I used Alpen Salt). I use the sea-based shio-koji for fish and the mountain-based shio-koji for meat.

Ingredients

Shio-koji
200 g
Salt (sea salt or rock salt)
60 g
Water
300 ml + 50 ml

Steps

1. Break apart the cake of rice malt, then crumble into small pieces with the palm of your hand.
2. Add the salt, mix, then combine with the rice malt until it becomes moist enough to form with hands.
3. Add the water, mix well, then transfer to a sterilized jar. The following day, add an extra 50 ml of water, and stir once a day for the following week.
4. After 1 week, the grains will dissolve and produce a sweet aroma.

Story Behind this Recipe

Up until creating this recipe, I had been only using sea salt to make shio-koji, but figured, why not try making two types of shio-koji, since I'm particular about the type of salt I use when cooking.