Shio Koji Recipe — Shio-Koji
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