◆Sio Koji (Salt Koji)

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Sio Koji is a magical condiment, which makes anything tastier with its enzyme. It's useful for stir-fries, hot pots, soup, dressing and, etc. You can think that Sio Koji is an alternative to salt, but it has more Umami, vitamins, natural sugar, and enzyme. It even makes meat and fish tender when you marinade and let it sit for a while.

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Ingredients:

Fresh Koji 100g,  Salt 35g, Water 

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① Break Koji blocks into pieces and put them and salt in a container. 

② Pour plenty of water in the container until it covers the Koji.

③ Let it sit a room temperature or somewhere warm and mix it once a day for 10 to 14 days.

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It's ready to use when it gets milder.​ I usually put my Sio Koji in a blender to make it smooth. 

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＊In case if you use dried Koji, it needs much more water. So check the water level sometimes to see if the Koji's surface is under the water.

＊The warmer, the faster, and the colder, the slower.

＊Keep it in a fridge when it's done.

 

 

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◆Syouyu Koji (Soy sauce Koji)

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Soy sauce Koji is much more useful than Sio Koji, in my opinion. Or I can say it's much tastier. It's sweeter than soy sauce but not too sweet like Teriyaki sauce. I love using Soy sauce Koji with my Natto, Tofu, and stirfries!

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Ingredients:

Fresh Koji 50g 、Soy sauce 100-150ml

 

① Break Koji blocks into pieces and put them in a container. 

② Pour soy sauce in the container until it covers the Koji.

③ Let it sit a room temperature or somewhere warm and mix it once a day for 10 to 14 days.

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It's ready to use when it gets milder.​ I usually put my Sio Koji in a blender to make it smooth. 

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＊You can arrange this recipe with garlic and red hot chillis.

＊Keep it in a fridge when it's done.

＊In case if you use dried Koji, it needs much more water. So check the water level sometimes to see if the Koji's surface is under the water.

＊The warmer, the faster, and the colder, the slower.

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