soy sauce koji
Koji is thought to be the national bacteria of Japan. Koji is used to make soy sauce, miso, sake. In addition, koji helpes our cooking!
- dried koji 100 g
- soy sauce 200 g
- glass jar 1
- Disinfect the glass jar with boiling water or in the oven
- Put koji and soy sauce into the glass jar
- Keep at room temperature and mix once in a day with a clean spoon
- If you can crush rice particles with your finger easily after one week, it’s ready
- If you keep warm in a yoghurt maker, it’s ready in a day
●Koji is thought to be the national bacteria of Japan. I’m not kidding, and it’s not an exaggeration. Koji is used to make soy sauce, miso, sake as a few examples. We can say that koji is always present in Japanese food culture.●I heard that koji is sold at <a href=”http://www.tokyokan.fi/”>Tokyokan</a> in Helsinki, so I bought it and made soy sauce koji. I felt a loving sensation in my heart (and stomach) because it’s so delicious and useful. We can season meat and fish and they become so tender you wouldn’t believe! The taste of koji makes a difference also. Use for seasoning meat or fish for pasta recipes or just fry, also try seasoning vegetables with koji soy sauce before frying.. Or make something completely different.●Koji soy sauce made with this recipe is thick, great structure for seasoning. If you mainly use it for vegetables, you can add soy sauce 100g more.
MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)
Amazon.com : MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic) : Grocery & Gourmet Food
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