10 Serves
103 Mins
1 g
8 g
0 g
Combine the Koji Rice and salt in a clean, sterilized glass jar.
Ingredients, vitamins, and health benefits
Koji Rice (Rice inoculated with Aspergillus oryzae)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
18 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Pour warm water over the mixture and stir thoroughly with a clean spoon until well combined.
Seal the jar and store it in a cool, dark place, stirring once daily for approximately 7 to 10 days until the mixture becomes fragrant and slightly sweet.
Once fermentation is complete, store the Shio Koji in the refrigerator for future use as a marinade or seasoning.
Salt
Hot Water
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
18 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g64
g1
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
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