“What is shiokoji?” you ask. Briefly, shiokoji is fermented salty malted rice. The fermentation is accomplished using the same kind of mold used to create miso and sake, and brine is added to the fermented rice to create shiokoji.
【Ingredients】……For about 280ｇ (9.9oz)
Komekoji （Fresh）……100ｇ (3.5oz)
【How to Make】
① Put the komekoji in a bowl. Use your hands to knead it, adding the salt and mixing well.
② Once the komekoji and salt are mixed well, add the water.
③ Place your hands in the mixture and rub quantities of it between your palms until the mixture thickens and becomes milky throughout.
④ Place the mixture into a container for storage and keep at room temperature. Use a spoon to mix once a day. This will add air to the mixture and promote fermentation. Full maturation takes 5-7 days in summer and 7-10 days in winter. Fully matured shiokoji will have a salty but smooth or rounded taste; the edge should have been taken off of the saltiness. It should have developed an aroma and have the appearance of a rice gruel.
・ Keep the fully matured shiokoji in a refrigerator. This will greatly slow the activity of the koji fungus and allow long-term storage.
・ Shiokoji can be kept in a refrigerator for 3-6 months. If you would like to keep it longer, shiokoji can also be frozen. A ziplock bag works well for this purpose.
・ Sea salt will produce the best tasting shiokoji. Rock salt works well, too.
・ Tap water is fine for making shiokoji. Mineral water should be avoided because it is often too alkaline and interferes with the process of making shiokoji.
Recipe Developed by: Machiko Tateno