How to Make Shio Koji (Recipe - Japanese Cooking) - Sakura Yubi скачать в хорошем качестве

How to Make Shio Koji (Recipe - Japanese Cooking) - Sakura Yubi

Shio Koji (also called Salt Koji or Koji Salt – 塩麹) is a wonderful seasoning made by fermenting a mixture of rice koji, salt, and water. I'm going to show you how to make it at home. 🔷 Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/how-to-make-sh... 🔷 INGREDIENTS (28 tablespoons): 200g rice koji 60g salt 300ml water 🔷 DIRECTIONS: (FIRST DAY) Prepare warm water below 60 °C. Make sure the water is not too hot, otherwise, you will kill the enzymes in rice koji which will be added later, and the fermentation will not work. In a container, add salt, and then add the warm water. Add rice koji and mix well. After everything is mixed well together, put the lid on the container. Leave the container at room temperature and let the mixture ferment. The rice koji will quickly absorb all the water, but in time, the water will come back out. (SECOND DAY AND ONWARDS) On the next day, stir the mixture, put the lid back on, and leave it at room temperature. Repeat this process every day for about one to two weeks or until your shio koji is ready. Stirring will redistribute the salt content evenly and prevent molding. If you don't stir regularly, the salt will sink to the bottom and bacteria will start to grow at the surface, which will lead to molding. The fermentation speed will depend on the temperature. Your shio koji is ready when it's liquidy like a paste, has a mild salty taste with umami and sweetness, and can be easily crushed with your fingers. 🔷 What Is Shio Koji?:    • What Is Shio Koji? (Japanese Cooking) - Sa...   https://sakurayubi.com/what-is-shio-k... 🔷 Rice koji: https://geni.us/ONfJ 🔷 Shio koji products: 🔸 If You Are Outside of Japan Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b 🔸 If You Are in Japan Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram:   / sakurayubi   X:   / sakurayubi   🔷 Music Stock media provided by CelloBliss / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #japanesecooking #fermentation #japanesefood