Shoi Koji Kit - Japanese Salt Koji
You can use shio koji to marinade meats, make pickles, flavor your vegetables or use it as a salt substitute. In a recipe that calls for one teaspoon of salt, you can substitute with 2 teaspoons of shio-koji. Shio-koji is really versatile and can be used in any kind of cooking. We use shio-koji instead of salt in almost all of our cooking now, so it goes pretty quickly. Easy to make with 3 ingredients… rice koji, sea salt, and filtered water. This is a very salted product as salt should be the amount of salt may be reduced or more water added.
The Rice Koji - Koji rice is steamed rice that has been inoculated with Aspergillus oryzae, a mold that ’s widespread in Japan. The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins. This process can also be applied to other grains like barley or soybeans.
To make koji rice, the mold culture Aspergillus Oryzae is added to the cooked sushi rice. The rice kernels are then placed in wooden trays and left to ferment in a warm, humid environment for up to 50 hours.
The kit contains:
- 200gr koji package of ready to use direct from Japan
- 4.75oz of real sea salt.