Vermicular | Soy Sauce Koji

Soy Sauce Koji

Cooking Flow
Cook
240 min
Cooking Steps

[WARM 140°F] 240 min

Ingredients

200 g rice koji (malted rice)
250 ml soy sauce
100 ml water

DIRECTIONS
  1. Separate rice koji into individual grains in the pot.

  2. Add soy sauce and water in the pot; mix well and smooth the surface.

  3. Cover and ferment over [WARM 140°F] for 240 minutes (4 hours). Lightly stir every 60 minutes.

Note
  • Soy sauce koji is milder in taste and richer in umami when compared to regular soy sauce. It is a natural umami enhancer and tenderizer and can be used as a seasoning, dressing, sauce, marinade, or dip.

  • It can be refrigerated up to 3 months.

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