With this dried malted rice you can easily make your own Shio Koji, Amazake, and even Miso paste! Using only high quality rice produced in Okayama prefecture, this rice koji does not contain any sugar or any additives. The rice koji has been specially crafted, and depths of flavor when used to marinate, tenderize and season meats and fish. It's actually quite a versatile ingredient, and once you begin experimenting with it and discovering all the different culinary uses it has, you'll likely make it a staple in the kitchen. And, because it is a fermented food, it is also quite healthy! How to make Shio Koji with this rice koji: 1. Mix 200 grams of rice koji with 60 grams of salt. Then add 250 - 450 cc of water and mix thoroughly.2. Place the mixture into a container and leave the lid open a small bit so that the gases produced from the fermentation can escape.3. Let it sit at room temperature for 7 days in summer and 10 days in winter, stirring once every two to three days.4. Enjoy! *To stop the fermenting process, keep the shio koji in the fridge with an airtight lid. It is recommended that the shio koji be consumed within 6 months. Ingredients: Rice.
