Soy Sauce Koji
Musui–Kamado
Cooking Flow
- Cook
-
[WARM 140°F] 240 min
Ingredients
- 200 g rice koji (malted rice)
- 250 ml soy sauce
- 100 ml water
DIRECTIONS
Separate rice koji into individual grains in the pot.
Add soy sauce and water to the pot. Stir to combine and smooth the surface. Cover and ferment at [WARM 140°F] for 240 minutes (4 hours), stirring lightly every hour.
Note
Soy sauce koji is milder in taste and richer in umami compared to regular soy sauce. It is a natural umami enhancer and tenderizer, perfect as a seasoning, dressing, sauce, marinade, or dip.
It can be refrigerated up to 3 months.
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