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How to make Shio KOJI (Salt KOJI)

Tomoko Onuki Koji Rice seasoning Salt Shio-Koji

Mix KOJI and salt (30% of KOJI) in a glass jar and add just enough water to cover the mix

Lightly put the lid so that air gets inside
Leave at room temperature for 7-10 days (depending on season) and shake once a day
When ready keep in fridge to stop further fermentation
 



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