KitchenNippon

【Ingredients】（For about 450〜500ml）
Kome kōji (米麹 / Kome kōji) (Fresh)……200g
Soy sauce (しょうゆ / Shōyu)……200ml
(Additional) Soy sauce (しょうゆ / Shōyu)……50〜100ml

【How to Make】
① Place the kōji into a bowl and rub it between the palms of your hands to thoroughly break the grains them up.

② When you notice the smell of the kōji and it becomes damp enough to hold together when you squeeze a quantity in your hand, add 200ml of soy sauce, and mix with a spoon.

③ Transfer the mixture to a sealable container, seal the container, and set aside for about 1 week. Use a spoon to stir the contents once a day. If the kōji absorbs so much of the soy sauce that it becomes exposed, add 50-100ml of soy sauce.

④ When the kōji takes on the color of miso (brown, reddish brown) and becomes a little glutinous or viscous, it’s ready for use.

※ Shōyukōji can also be made with dry kōji. If you use dry kōji, start by adding 100ml of lukewarm water for every 100g of kōji, and set aside for 2-3 hours. It will be ready to use when it is thoroughly softened. (If the kōji package calls for a different amount, use that amount.)

Recipe Developed by: Machiko Tateno