Shio Koji ~Salted rice malt ~
What exactly Shio Koji ?
Shio-koji is a traditional Japanese seasoning that has been used for 300 years.
How to make Shio Koji?
It required only ３ ingredients!
【Ingredients】
200g Rice Koji
70g Salt (Sea salt)
250ml water
The fermentation process is completed in a week at the shortest, 10 to 12 days at most.
10-12 days later …
It’s done!
If you want to know more about “Shio Koji” please watch this video.↓
Why is Koji good for you?
Koji contains many enzymes to break down proteins and sugars.
So many good things for the human body are created in the decomposition process.
For example, making the ingredients delicious, increasing their nutritional value, breaking them down and making them easier to digest.
Koji has many other powers besides making food delicious.
for example,
・ Improve the intestinal environment.
・ Reduce stress.
・ Has a reducing effect of fighting against aging.
・Strengthen immune system.
・ Has a digestive promoting effect.
Eating Koji with vegetables will improve the effect!
Let’s take care of inner beauty with vegetables and Koji!
let’s have fun! Weekend “Shoin Cuisine”.
Shio Koji ~Solted rice molt~
Equipment
- Bottle with lid
- Metal spoon
Ingredients
- 200 g Rice Koji Dry type
- 75 g Natural salt
- 250 ml Water filterd water
Instructions
- Boil and sterilize the container and let it cool.
- Put Rice Koji and salt in a container. Close the bottle lid and shake well to stir.
- Add water and stir with a metal spoon.
- Make sure that the material is covered with water by about 5 mm. If you don't have enough water, add it.
