Shio Koji Rice
Ingredients
Units
Scale
- 200 grams Komekoji
- 60 grams salt
- 400ml water
Instructions
- Add the water, salt and the kome koji to a glass container and gently mix so that all of the rice grains have been wet.
- The rice will absorb some of the liquid, so wait about 10-15 minutes and top off and cover
- Mix once a day for 10-14
- Use as you would salt – substitute in a 1:3 ratio (1 tsp salt ~ 1 Tbsp komekoji)
Notes
- The shiokoji will be ready to use at about 5-7 days in, but tastes best at 10+ days. Taste how the flavor changes and see if you can notice a difference.
- If the top portion of the mixture is no longer submerged, add additional water to keep it slightly submerged.
- If you want a smooth texture, consider pureeing it into a paste!