Along with Shio Koji, Shoyu koji (soy sauce koji) has now become widely known as a fermented seasoning using Koji. It is a versatile seasoning that can be used for various dishes. It is made by combining rice koji and soy sauce, then fermenting it from seven to ten days to deepen the flavor.
Not only can you use shoyu koji to season food, but you can also use it to marinate your favorite protein. In this recipe, we will make the grainless version of soy sauce koji. This smoother variant is great to make sauces and glaze.
Grainless Shoyu Koji (Soy Sauce Koji)
Shoyu koji, or soy sauce koji, is an all purpose seasoning. To deepen the flavor, it’s best to let it ferment for at least a few days. Please use it as a versatile seasoning with plenty of umami.
Ingredients
- 150 g Rice Koji Powder (5.3 oz)
- 250 ml Soy Sauce (8.4 fl oz)
Instructions
- Put Rice Koji Powder and Soy Sauce into a clean jar.
- Stir well, then cover it with a lid. Leave it at room temperature for about a week.
- Stir once a day with a clean spoon from the next day.
- When it becomes thick overall, it is completed. It can take 7 to 10 days to ferment in cold winters.
- Store in the refrigerator for up to 3 months
- Like Shio Koji, please use it as a versatile seasoning with plenty of umami. Delicious for marinades, glazes, and sauces.
