Vermicular | Soy Sauce Koji

Soy Sauce Koji

Tailored for: Musui–Kamado
Cooking Flow
240 min
Cooking Steps

[WARM 140°F] 240 min


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

  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.

  • 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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Musui–Kamado with the Vermicular Cookbook.

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