Salt koji and soy sauce koji are so easy to make, it's hard to imagine a monkey could do it.

1. Liquid Happiness

soy sauce koji

I had been foolish enough to not even know the name until I added rice koji.

To the customer

What is koji used for?

When I boldly asked,

Salt koji 6, soy sauce koji 3, other 1

Shio koji is sold at Japanese supermarkets, but serious cooks seem to make it themselves.

However, soy sauce is more commonly used at the dinner table than salt. People who add salt to natto are probably in the minority. That's why I made soy sauce koji because it's "easy to use."

・Contrast

In conclusion, you should definitely make this.

Soy sauce is light, watery, and has a salty smell.

When it becomes soy sauce koji, it gives off a soft, sweet aroma.

The resulting soup is thick and creamy, suggesting the various ingredients released by the koji mold during the sugar breakdown process that are likely to be beneficial for intestinal health .

Low-fat milk from antibiotic-fed, grain-fed, barn-raised Holsteins ( and on sale)
VS
Rich, grass-fed Jersey milk (over 300 yen per bottle)

You should be able to tell the difference between the two.

In any case, it goes well with rice with raw egg, natto, tamagoyaki (rolled omelet), nikujaga (meat and potato stew), chikuzenni...anything that uses soy sauce.

You can also do an elegant Yamanote-style dominance by hiding your mouth and saying, ` `Oh, Mrs., we have soy sauce koji zamasu, hahaha .''

There are "mayola" people who eat everything with mayonnaise.

Soy sauce koji has become so essential to my dinner table that I've become a soy sauce koji lover.

This goes really well with rice. It's sweet, salty, and rich.

Speaking of "soy sauce rice," it's synonymous with the Showa era, with the scent of a poor student who came to Tokyo from Totsukawa Village in Nara on an overnight train . I used to make it a few times.

This is

" Soy sauce and koji rice with a healthy egg so thick you can pierce the yolk with a toothpick ."

So, it would be no problem if a young lady who was born and raised in Chiyoda Ward, is conservative but actually wants to try something a little adventurous, were to eat it .

In short, using soy sauce koji in a situation where you would normally use soy sauce will definitely elevate the dish.

Soy sauce koji should be a staple on your dinner table. Alcohol isn't the only magical liquid that can make people happy.

In this stagnant era where people are spending more time at home and torrents of stress dominate homes, like a stagnant street corner, I hope this will make everyone happy.

・How to make

There is no need for temperature-controlled equipment such as a yogurt maker; it can be made at room temperature.

For example, first add 300ml of soy sauce to 300g of dried rice koji.

The rice koji will absorb all of the soy sauce like a sponge soaked in water, and then add another 300ml of soy sauce.

No, you don't have to add 300ml of soy sauce; you can just add enough so that it covers the pot.

Then, place it in the warmest place in your house and mix it with air once a day for at least two weeks, while telling it to be delicious , and the rice koji will break down and ferment.

The sweet and salty aroma is indescribably delicious. If you're a foodie, you'll be craving food like Pavlov's dog.

By the way, along with the new rice, we will be receiving soy sauce koji (not rice koji) from Naogen Soy Sauce in Kanazawa, Ishikawa . If you don't make your own, we recommend you purchase this.

According to the president, "It also goes well with steak."

・Selecting soy sauce

The soy sauce used for soy sauce koji is made from soybeans, wheat, rice koji, and salt, with no unnecessary ingredients.

Soybeans are used to make soy sauce either as whole soybeans or as defatted soybeans.

"Whole soybeans" are whole soybeans in their original form. "De-oiled" soybeans are made by removing the oil and turning them into flakes to make fermentation easier. Of course, whole soybeans are what give soy sauce its original mellow flavor.

If you check the ingredients, you'll usually find that it contains a variety of ingredients.

In other words, anything that has been modified with amino acids, sweeteners, preservatives, etc. to make it cheaper only interferes with fermentation and is not suitable for making soy sauce koji.

If you choose soy sauce from this perspective, shopping will surely be more enjoyable.

Unfortunately, with Seongju mail order companies, you can't find out this kind of information.