Making soy sauce koji [room temperature version]

　　Just mix it! Almost done with minimal effort ◎

　　　　Soy Sauce Koji

Great for dishes like nikujaga (simmered meat and potatoes), stir-fries, and more.”

Ingredients

The ratio for soy sauce koji is 1:1

Koji and soy sauce in equal amounts.

⑴ Keep the koji separated or loose

⑵ Put the loosened koji and soy sauce into a sterilized container and mix them together

⑶ Make sure not to seal it tightly and leave it at room temperature, avoiding direct sunlight, and mix it well once a day until it ferments

Fermentation Guidelines:

Winter: Approximately 1 to 2 weeks

Summer: About 5 days to 1 week

When it becomes smooth without a core, it’s done.

If the koji has absorbed moisture and dried out, add more soy sauce

After completion, please store it in the refrigerator.

Storage Guidelines:

Refrigerated, approximately for 3 months

Over time, it will thicken, become sweeter, and even more delicious ◎