Soy Sauce Koji
Musui–Kamado
Cooking Flow
- Cook
- 240 min
[WARM 140°F] 240 min
Ingredients
200 g rice koji (malted rice)
250 ml soy sauce
100 ml water
DIRECTIONS
Separate rice koji into individual grains in the pot.
Add soy sauce and water in the pot; mix well and smooth the surface.
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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