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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.
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Fermenting Time
10
days
d
Servings
3
Ingredients
1x
2x
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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.
Keyword
Shoyu, Rice Koji, Shoyu Koji