Shio-koji
Shio-koji is a Japanese seasoning of rice koji, salt and water, left at room temperature until the grains soften and turn sweet and the mixture thickens.
Recipes
1504 records with their sources, across 11 categories.
All condiments5
Fermented, enzyme-ripened and mixed seasonings2
Koji, mold starters and mold-ripened ferments2
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings2Koji, mold starters and mold-ripened ferments2Garum and fish sauces1Filtered to
Recipes
Ama-koji
A thick, naturally sweet rice-and-koji preparation used to add body and sweetness to marinades, dressings and sauces. This method follows a published Marukome home recipe and is an enzyme-conversion hold, not a way to grow koji mould.