Make Koji Rice and Shio Koji | Fermented Japanese Seasoning
Автор: Cooking by Hod
Загружено: 2025-07-19
Просмотров: 1861
Learn how to make koji rice and turn it into Shio-koji — a traditional Japanese fermented seasoning used in miso, soy sauce, and marinades. This step-by-step guide covers how to prepare rice, inoculate it with Aspergillus oryzae mold, and incubate it into flavor-packed koji rice. Then, we show you how to ferment it into Shio-koji, a natural umami marinade that transforms meat, vegetables, and even bread. No prior fermentation experience needed — just rice, spores, salt, and curiosity! Perfect for home cooks, food nerds, and fermentation fans.
Timestamps
0:00 – Intro
0:34 – Spore Preparation
1:44 – Rice Preparation
3:46 – Inoculating the Rice
7:19 – Shio Koji
9:36 – Outro
Links (Affiliate links may be included — I earn a small commission if you buy through them at no extra cost for you)
https://www.fermentationculture.eu/shop/ - Koji Spores EU
https://amzn.to/46mfeZb - Koji Spores
https://amzn.to/44BcZ2J - Bamboo Steamer
https://amzn.to/40nl2Ob - Thermometer with probe
#kojirice #shiokoji #fermentation
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