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!
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Prep Time 0mins
Cook Time 5mins
Rest After Cook 1d
INGREDIENTS
ingredient
dried koji100g
soy sauce200g
tool
glass jar1
INSTRUCTIONS
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
NOTES
●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.
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