Easiest Way to Make Ultimate Versatile Seasoning from the Countryside Shio-koji

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The ingredients needed to make Versatile Seasoning from the Countryside Shio-koji:

1. Prepare 1 kg Rice malt (kome koji)
2. Get 2 1/2 cup Salt
3. Take 600 ml Water (1st day)
4. Get 150 ml Water (2nd day)
5. Get If using 1 kg of rice malt (kome koji)
6. Get 300 grams or 250 grams Salt
7. Get 600 ml Water (1st day)
8. Get 150 ml Water (2nd day)
9. Prepare If using 500 g of rice malt (kome koji)
10. Get 150 grams or 125 grams Salt
11. Make ready 300 ml Water (1st day)
12. Prepare 75 ml Water (2nd day)

Steps to make Versatile Seasoning from the Countryside Shio-koji:

1. I changed the vague measurements to exact. Please adjust the water amount according to the season.
2. This is the rice malt (kome koji). The packaging will differ among manufacturers.
3. If you are making a small amount, the ratio of rice malt to water should be 3:1 or 4:1. Use 250~300g water for 1 kg of rice malt.
4. Mix salt and rice malt well in a large bowl, and put in a tupperware or porcelain bottle. Do not use a metal container, since it'll react with the salt.
5. Pour in water to cover the mixture.
6. Seal well with a plastic wrap and close the lid. Keep at the room temperature.
7. If you live in a warm area and are making it in the summertime, store in the refrigerator from the beginning. It takes slightly longer to make.
8. It is hard to see in the picture, but the grains have absorbed the water the next day.
9. The grains are still intact. Add the water (2nd day) and mix well. This is the only time you'll add water.
10. Stir once a day. It's ok if you forget.
11. This is the 5th day. It starts to look pulpy.
12. 10th day. It looks slimy.
13. It is ready when the grains can be easily crushed if you pinch it with your fingers It depends on the season, but it should be ready in 10~14 days.
14. You do not need to store with plastic wrap or stir it. There is no problem if you forgot to stir before it's done. ( o )
15. I recommend to store it in the refrigerator.
16. As you can see in the picture, the color has turned slightly off-white.
17. This is my mother's 3 years-old Shio Koji The color turns darker like caramel. She makes hers with less water than me.
18. It tends to be saltier when fresh, but the flavor will mellow with age. Please adjust the amount and marinating time.
19. My mother says, "you don't have to be precise over something like salt."
20. I marinated and grilled salmon - - https://cookpad.com/us/recipes/148302-shio-koji-brined-grilled-fish
21. Grilled chicken wings for the side - - https://cookpad.com/us/recipes/148221-salmon-fried-rice-using-frozen-rice
22. I made pickled vegetables: - - https://cookpad.com/us/recipes/143581-shio-koji-pickles
23. More pickled vegetables: If you chop the vegetables before pickling, you don't have to wash the Shio-koji.） - - https://cookpad.com/us/recipes/143581-shio-koji-pickles
24. I marinated a thick pork belly. If you're using tenderloin, score the meat before pickling. - - https://cookpad.com/us/recipes/143558-shio-koji-roast-pork
25. I marinated and grilled chicken wings. - - https://cookpad.com/us/recipes/148309-shio-koji-chicken-wings

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