< Top < Recipes < Shio-koji(Koji starter rice activated with salt and water)


  1. 1. Put the nama-koji into a bowl and squeeze by hand to break it up.
  2. 2. Put the koji into a rice cooker. Add the hot (60°C) water and mix thoroughly.
  3. 3. Close the rice cooker's lid and set to "keep warm" mode. Let sit for 30 minutes.
  4. 4. Once the koji swells up, transfer it to a clean bowl (to prevent other microbes from mixing in). Add salt and mix for four to five minutes.
  5. 5. After it thickens, transfer it to a container that has been sterilized (such as by boiling it). Let cool before using.