Soy sauce, Koji marinade - Shoyu Koji recipe
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Excellent food is in the ingredients.
Ingredients:
One pack cold Mountain dried Koji
4 1/3 cups warm soy sauce - 140° - 1100mL
Directions:
1. Empty one pack of dry Koji into a bowl
2. Add soy sauce and mix well
3. Then put this mixture into a tight ceiling container for fermentation - make the surface flat.
4. During fermentation carbon dioxide gas will be produced so keep the lid on a little loose
5. During fermentation stirred the mix once every day
6. Fermentation period will be 2 to 3 weeks in a stable room temperature condition
7. This mix will be ready for use when you notice a slight thickness when you serve
8. Keep this Koji in the refrigerator.
Shelf life in this refrigerator condition is about six months.
Ingredients:
One pack cold Mountain dried Koji
4 1/3 cups warm soy sauce - 140° - 1100mL
Directions:
1. Empty one pack of dry Koji into a bowl
2. Add soy sauce and mix well
3. Then put this mixture into a tight ceiling container for fermentation - make the surface flat.
4. During fermentation carbon dioxide gas will be produced so keep the lid on a little loose
5. During fermentation stirred the mix once every day
6. Fermentation period will be 2 to 3 weeks in a stable room temperature condition
7. This mix will be ready for use when you notice a slight thickness when you serve
8. Keep this Koji in the refrigerator.
Shelf life in this refrigerator condition is about six months.
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