Make Koji Rice and Shio Koji | Fermented Japanese Seasoning скачать в хорошем качестве

Make Koji Rice and Shio Koji | Fermented Japanese Seasoning

Learn how to make koji rice and turn it into Shio-koji — a traditional Japanese fermented seasoning used in miso, soy sauce, and marinades. This step-by-step guide covers how to prepare rice, inoculate it with Aspergillus oryzae mold, and incubate it into flavor-packed koji rice. Then, we show you how to ferment it into Shio-koji, a natural umami marinade that transforms meat, vegetables, and even bread. No prior fermentation experience needed — just rice, spores, salt, and curiosity! Perfect for home cooks, food nerds, and fermentation fans. Timestamps 0:00 – Intro 0:34 – Spore Preparation 1:44 – Rice Preparation 3:46 – Inoculating the Rice 7:19 – Shio Koji 9:36 – Outro Links (Affiliate links may be included — I earn a small commission if you buy through them at no extra cost for you) https://www.fermentationculture.eu/shop/ - Koji Spores EU https://amzn.to/46mfeZb - Koji Spores https://amzn.to/44BcZ2J - Bamboo Steamer https://amzn.to/40nl2Ob - Thermometer with probe #kojirice #shiokoji #fermentation