How to make Shio Koji - A Koji marinade recipe

Ingredients:

One pack cold Mountain Dried Koji - 20 ounces

3 1/3 cups - 800 mL - warm water - 140° f

150 grams sea salt - 10 tablespoons

Directions:

1. Empty one pack of dry koji into a bowl.

2. Add salt and warm water and mix well

3. Put this mixture into a tight container for fermentation

4. During fermentation carbon dioxide gas will be produced so keep the lid on a little loose

5. During fermentation stir the mix once every day

6. Fermentation period will be for one week to 10 days in a stable room temperature condition.

This will be ready for use when you notice a slight thickness when you stir.