Shio koji

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Shio-koji (Salt-fermented Rice Koji) – TOIRO Shio Koji, Fermented Pickles, All Purpose Seasoning, Pickled Vegetables, Japanese Cooking, Food Pantry, Fermented Foods, Fermenting, Asian Dishes

All-purpose seasoning with full umami flavor Yield About 1 1/2 cups (360 ml) Ingredients 6 oz (180 g) rice koji 2 oz (60 g) salt 3/4 cup (180 ml) water Procedure If starting with pressed-type rice koji, in a large bowl, first break by hand to loosen the grains. By using both hands, rub the grains for 1 - 2 minutes until slightly fragrant. Add the salt and continue to rub like massaging the salt into the rice for another 1 - 2 minutes. Add the water and stir. Transfer the mixture into a…

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Shoyu Koji is a sauce that will transform your cooking. It’s a simple but powerful sauce that combines soy sauce and koji. 🥢🍲Koji is a wonder ingredient that has been used in Japan for centuries. 🇯🇵 It’s rice that has been treated with a special mold that boosts the flavor and nutrition of the sauce. #shoyukoji #transformyourcooking #wonderingredient Shio Koji Recipe, Asian Condiments, Asian Sauce Recipes, Asian Dipping Sauce, Asian Sauces, Homemade Stir Fry, Japanese Bread, Easy Japanese Recipes, Asian Sauce

Shoyu Koji is a sauce that will transform your cooking. It’s a simple but powerful sauce that combines soy sauce and koji. 🥢🍲Koji is a wonder ingredient that has been used in Japan for centuries. 🇯🇵 It’s rice that has been treated with a special mold that boosts the flavor and nutrition of the sauce. #shoyukoji #transformyourcooking #wonderingredient

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