DescriptionMake your own delicious shio koji, amazake, and tsukemono with this easy-to-use dried rice koji, or rice malt! Rice koji is essentially rice that has been inoculated with a fermentation culture called Aspergillus oryzae. When added to other ingredients, the rice koji breaks these ingredients down into amino acids, fatty acids and simple sugars suitable for fermentation. Become a Japanese food wizard.PreparationTo make Shio Koji Seasoning:
• Mix 300g rice koji and 90g salt together. Add 450ml water and mix through. Place into a container with an airtight lid.
• Place lid on container, being sure to leave it open a fraction so any gases that are produced can escape. Place in a warm area.
• Stir through once a day for 2-3 days, then allow to ferment for a week to 10 days. Consume as soon as possible.IngredientsMalted Rice.NutritionPer 100g:• Energy: 1548kJ/370kcal • Fat: 1.5g
(of which Saturates: 0g)• Carbohydrate: 84.3g
(of which Sugars: 10.72g)• Protein: 6.7g• Salt: 0gITEM ID: 6908
