Shio koji step by step

Shio koji step by step
Koji (such as Cold Mountain brand) can be purchased at select Japanese markets such as Nijiya, Marukai and Mitsuwa.
Place 1 1/2 cups (200 grams) koji in a medium nonreactive bowl or container and add 4 2/3 tablespoons (70 grams) sea salt. Mix thoroughly and vigorously, using your hands.
Heat 1 1/4 cup water to 140 degrees and add just enough of the water to moisten the mixture. Knead until fragrant, about 1 minute. Then mix in the remaining hot water.
Store, covered loosely, at room temperature for one week. Stir once a day, making sure to aerate the mixture from the bottom.
The shio koji will take 7 to 10 days to reach full flavor. When ready, the koji rice grains will be smaller in size and the mixture will smell salty-sweet and have the consistency of loose porridge. Keep refrigerated and covered for up to 6 months.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.