Make homemade grainless umami seasoning, Shio Koji, by mixing Rice Koji Powder, water, and salt into a paste form and let it ferment at room temperature for five days. Store in the refrigerator after the fermentation is complete and use it for many recipes in cooking!
Add water in 30-35°C (86-95°F) into the jar. Stir the mix thoroughly.
Close the lid and leave the container at room temperature for 5-7 days to ferment. During fermentation, gas may be released. Please do not seal the container tightly.
Once a day, stir the shio koji, close the lid, and let it rest again.
When it has the appropriate saltiness and umami, it is done.You can store it in the refrigerator for up to 3 months.
Please use it as a versatile seasoning with plenty of umami. Delicious for marinades, dressing, and sauces.