<SHOYU KOJI/ 醤油麹>
<Prep time> 6 mins
<Cook time> 0 mins
<Ingredients>
200g Koji/ rice malt
400ml/ soy sauce
<Directions>
1; Mix koji and soy sauce until everything is well incorporated.
2; Transfer to the container. Let it sit at room temperature for about 7-9days.During the fermentation process, make sure the lid is partially covered and mix them from the bottom to top once a day.
4; After the fermentation process is over, Close the lid completely and keep it in the fridge.
<Miwa’s point>
1; When the koji is easily mashed with your finger, it's ready to eat.
<Storage time>
Keep in an air-tight container in the fridge for 2 weeks.
2021/11/27 MIWA
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