If you can get “dried koji”, you can make shio-koji (salt-marinated rice malt) very easily.
Here’s how to make it.
Related article:What is “SHIO-KOJI”?
Stir the rice-koji and salt evenly.
Add enough water to soak the koji and stir.
The next day, add water to the reduced amount of water.
Stir it once a day.
Ferment at room temperature for 10 to 14 days.
When the koji is soft, it’s done.
Too much water or too little salt will rot.
However, if there is too little water, it will not ferment.
I made it using a Glass bottle. At that time, the lid was not closed tightly, but closed loosely.
As soon as you see a few bubbles, check the taste and store in the refrigerator.
Can be stored in the refrigerator for about a year.
Let’s cook using Shio-koji: recipes
I always procure many ingredients from Ocado.
Many Japanese use it.
You can get a lot of Japanese ingredients.
And I also recommend Japan Centre.
You can get not only Japanese ingredients but also miscellaneous goods and books.
Related article:I ordered the ingredients from the “Japan Centre “.~Feb.2021~
Depending on the country, there may be conditions for entry.
Please be sure to check the homepage of the embassy.