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![Just Mix! [How to Make Homemade Shio-Koji]]( https://lh3.googleusercontent.com/d/1JonzwLQu9jfhhcw_pH8W38T_aYPhR4YQ "Just Mix! [How to Make Homemade Shio-Koji]")
Just Mix! [How to Make Homemade Shio-Koji]
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Chef :
cookpad.japanJust Mix! [How to Make Homemade Shio-Koji]
Right now, shio-koji is quite trendy.
You can get it at the store, but is it really fermented? Is it still alive?
I won't be satisfied unless I make it myself, so that's what I did.
Cooking instructions
* Step 1
Put the ingredients into a glass or enamel jar (the salt content is very high, so I don't recommend using a plastic bottle or Tupperware).
* Step 2
Close the lid and let sit at room temperature. Give it a shake once a day. After 10 days, it will become a thick malt with a nice fragrance.
* Step 3
Store it in the refrigerator. Shio-koji is alive. If you use natural salt, malt, and water, it can be stored for more than 3 months.
* Step 4
[Shio-koji dressing] Mix together 2 tablespoons sesame oil (or olive oil), 1-2 teaspoons shio-koji, 1 teaspoon vinegar, and 1/2 grated onion.
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See more![Just Mix! [How to Make Homemade Shio-Koji]](
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"Just Mix! [How to Make Homemade Shio-Koji]")
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![Just Mix! [How to Make Homemade Shio-Koji]]( https://lh3.googleusercontent.com/d/1JonzwLQu9jfhhcw_pH8W38T_aYPhR4YQ "Just Mix! [How to Make Homemade Shio-Koji]")
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