SHIO KOJI

Ingredients:

• KOJI (not sporulated)

• Water

• Salt

Materials:

• Jar

• Blender

Preparation:

1. Put KOJI in wet brine:

   1. Put water to cover all KOJI grains

   2. Weight

   3. Add salt (10% of total weight, grains + water)

2. Leave from 10 days to 2 weeks at RT (15-25°C)

3. Blend (it can be blended before or after fermentation)

4. Put it in the fridge for preservation.

Suggestions for other recipes:

It can be used with vegetables, as toppings, as a sauce instead of shoyu. It can be added to soak the legumes in order to do interesting enzymatic marinades.

Fermentation tips:

Store it in the fridge.