Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). You can make various foods with barley koji, such as barley miso, shio koji, amazake, and even bread.
In this article, we would like to show you how to make the most common seasoning or food ingredient using Barley Koji; Barley Shio Koji. But before that, make sure to check our following article to know more about Barley Koji and How to make it below:
Barley Shio Koji Recipe
Shio Koji, also known as Salt Koji, has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods. It can also be used to tenderize fish and meat.
Shio Koji primarily has a porridge-like texture and consistency. But actually, depending on the fermentation time and water content, shio koji presents itself in various forms.
Barley Shio Koji
Ingredients
- 100 g Barley Koji
- 40 g Salt
- 200 cc Clean Water
Instructions
- Take barley koji, and make sure the grains don't stick to each other with your finger.
- Put barley koji and salt in a jar or storage container, then mix well.
- Add 100cc water and stir well. Cover the lid not too tightly, then leave it at room temperature.
- After one day, Koji will absorb the water. Add 100cc more water until it becomes full. Stir well.
- Close the container lid not too tightly, then leave it at room temperature. Barley Koji will be ready to use in a week.
Another Recipes Using Barley Koji
There are a lot more dishes you can make using Barley Koji. Check our recommended recipes in these articles below:
Recommended Barley Koji Product
Kawashima The Japan Store provides you with ready-to-use dried barley koji. But if you want to make your own barley Koji, we also provide Koji starter and equipments to make Barley Koji that you might want to check.
