Shio Koji ~Solted rice molt~
Japanese traditional seasoning
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.
