This explains why it is considered a premium quality malt or leavening for food fermentation.
What makes Koji so special is that it digests starches and proteins and breaks them into sugars and amino acids.
It is an ingredient that launches the process of fermentation of food. Miso is made by mixing the Koji of rice with vapor cooked soy seeds added with salt and water thus causing the fermentation of soy beans, transforming the assembly into a thick mix with the sugary and salty notes, tasty, characteristics of the Umami flavor.
The Koji of Rice gives a taste depth to the products and develops their umami our koji of dried rice allows you to make your own Shio Koji (salt koji), this seasoning rich in umami which conquers lovers and amateur cooks for a few years.
It is deemed to tender food fibers and increase their UMAMI flavor. Just combine 250 to 300g rice Koji with 80 to 100g of salt and 500 ml of water and allow the mixture to ferment for two weeks at room temperature (mixing it daily for homogenize) to obtain a thick paste and Slightly lumpy, salty and mild taste of miso.
Keep it in the refrigerator. The "Shio Koji" mixture can simply use it as a salt substitute, replacing each teaspoon of salt by two teaspoons of Shio Koji in a recipe. It can also be used to marinate meat, fish, vegetables or to replace soy sauce.
To marinate meats and fish, after drying their surface, place them in a hermetic zipped bag after adding your Koji shio, distributing the mixture in the bag to well impregnate the product.
• For a false 250g net, two tablespoons of Shio Koji and let stand for 1 h.
• For 200g of fish fillet, two tablespoons of Shio Koji and let stand for 1 h to 1 night
