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Basic Salt-Fermented Rice Malt (Shio-Koji)

Basic Salt-Fermented Rice Malt (Shio-Koji)

Shio-koji has become a standard seasoning ingredient in our home. I stuck to the most basic process, and used carefully selected ingredients.

Ingredients

Dried rice malt
200 g
Water
350 ml
Salt
60 g

Steps

1. To prep the ingredients, break the dried rice malt, boil the water, and completely dissolve the salt in the boiled water.
2. When the boiled water cools to 60 ℃, add the rice malt, cover with a lid, and keep at room temperature for 2-3 hours.
3. The rice grains will have absorbed the water somewhat, but should still be dry on the inside. Stir thoroughly once a day, and keep stored at room temperature until it ferments.
4. After 3 days, it will be very soft, but you should still be able to clearly see the individual rice grains. Let it ferment a bit longer.
5. After 6 days, the rice grains should be dissolved, and when you open the lid, you should be able to smell the rice and a subtle fermented scent. It's ready to use. Store in the refrigerator.

Story Behind this Recipe

Shio-koji has become a standard seasoning ingredient in our home. Since I use it to make many dishes, I added the recipe for it here. Since our children don't like salty food, I prepare it with less salt than usual.