Homemade Shio Koji (salted rice malt) - 8th day
Shio Koji is a natural seasoning used to marinate, tenderize and enhance the umami (richness) in foods. Shio Koji is made of simple ingredients: salt, water and rice koji. It is a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids. I use it to marinate chicken and fish overnight or even 2-3 days. Chicken gets surprisingly tender and juicier with deeper umami flavors.
The benefits of using Shio Koji in cooking:
*A natural pro-biotic seasoning
*Tenderizes food
*Brings out the umami and sweetness in foods
*Reduces the intake of salt
*Aids in digestion
*Clear the skin
*Anti-aging
*Contains minerals, fiber and vitamins
You can see how to make it at home:
www.justonecookbook.com/how-to/how-to-make-shio-koji/
I mixed 200g rice koji (dried), 60g sea salt and 400cc water in a glass container, and left it at room temperature for 8 days until the edge of the saltiness mellowed with additional sweetness. I stirred the whole thing once a day, and covered it lightly (so the koji could take in the air).
Homemade Shio Koji (salted rice malt) - 8th day
Shio Koji is a natural seasoning used to marinate, tenderize and enhance the umami (richness) in foods. Shio Koji is made of simple ingredients: salt, water and rice koji. It is a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids. I use it to marinate chicken and fish overnight or even 2-3 days. Chicken gets surprisingly tender and juicier with deeper umami flavors.
The benefits of using Shio Koji in cooking:
*A natural pro-biotic seasoning
*Tenderizes food
*Brings out the umami and sweetness in foods
*Reduces the intake of salt
*Aids in digestion
*Clear the skin
*Anti-aging
*Contains minerals, fiber and vitamins
You can see how to make it at home:
www.justonecookbook.com/how-to/how-to-make-shio-koji/
I mixed 200g rice koji (dried), 60g sea salt and 400cc water in a glass container, and left it at room temperature for 8 days until the edge of the saltiness mellowed with additional sweetness. I stirred the whole thing once a day, and covered it lightly (so the koji could take in the air).