Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, all-purpose seasoning: how to make shio koji (for storing). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

All-Purpose Seasoning: How to Make Shio Koji (For Storing) is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. All-Purpose Seasoning: How to Make Shio Koji (For Storing) is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have all-purpose seasoning: how to make shio koji (for storing) using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make All-Purpose Seasoning: How to Make Shio Koji (For Storing):

1. Get To make Shio Koji using 200 g of Rice Malt
2. Prepare 200 grams Rice malt (kome koji)
3. Get 120 grams Salt
4. Take 300 ml Water (1st day)
5. Make ready 30 ml Water (2nd day)
6. Make ready To make Shio koji using 500 g of Rice Malt
7. Prepare 500 grams Rice malt (kome koji)
8. Prepare 300 grams Salt
9. Get 600 ml Water (1st day)
10. Get 60 ml Water (2nd day)

Instructions to make All-Purpose Seasoning: How to Make Shio Koji (For Storing):

1. Place the rice malt into a plastic container and break it up by hand if there are lumps. Add salt and firmly close the lid, and shake the container to mix.
2. It's not a big deal if you add too much water on the first day. Pour in the measured water slowly, just enough to cover the rice malt.
3. Cover with plastic wrap, close the lid, and store at room temperature.
4. The rice malt will swell from soaking the water by the second day. Add just enough water to cover the rice malt completely, and mix.
5. It seems better to mix it daily, but you can mix it once every 2-3 days and that is OK, too. If the rice malt and water separates, mix well.
6. It is done once it has thickened most of the way through, about 1 week-10 days. Remove the plastic wrap once it is done, cover with a lid, and store in the fridge.
7. This is the rice malt I used. It is already broken up, so it is easy to use. If there are any lumps, break by hand and mix.
8. Once you have used up 1/3-1/2 of the shio-koji, make a new batch in a separate container and then add that into the old batch. The flavor will become deeper and more complex.

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