DescriptionCreate sweetly fermented Japanese favourites.The key to unlocking the strong and sweet flavours in several of Japan's most common food & drinks, learn the secrets to creating amino rich food with this block of dried rice koji. Made by mixing 100% Japanese rice grains with probiotic enzymes, this sweet rice malt is broken down and dissolved into water with salt, so its cultures can activate and extract the tasty sugars and amino acids from any ingredient added. Perfect for pickling vegetables, making amazake and even cultivating your own miso or shio koji, see what flavours you can create with the fermented magic of this koji.PreparationTo make shio koji for added umami depth of flavour:- Break apart one block of dried rice koji (200g) into a sealable container and mix with 70 g salt.- Add 330 ml of water to the crushed block and salt, mixing thoroughly until the koji is fully submerged.- Seal the container and leave to ferment at room temperature.- Open the lid to stir the koji mixture daily and release any built up gasses. Seal afterwards.- Repeat for one week to complete the fermentation of your own shio koji. Add to meats, sauces and even custards to enrich your favourite foods. IngredientsRice (99.99%), Koji MoldNutritionPer 100g:• Energy: 1625kJ/387kcal• Fat: 1.3g (of which Saturates: 0.3g)• Carbohydrate: 86.7g (of which Sugars: 14.5g)• Protein: 7.1g• Salt: 0.0gITEM ID: 16584
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