Shoyu Koji | Recipe for Shoyu Koji Sauce (EASY!)
Ingredients
Units
Scale
- 100 grams soy sauce (plus more to top off)
- 100 grams kome koji
Instructions
- Add the soy sauce and the kome koji to a glass container and gently mix so that all of the rice grains have been wet by the soy sauce.
- The rice will absorb some of the liquid, so wait about 10-15 minutes and top off and cover.
- Mix once a day for 10 days.
- Use as you would regular soy sauce and substitute in a 1:1 ratio.
Notes
- The shoyu kouji will be ready to use at about 5-7 days in, but tastes best at 10 days. Taste how the flavor changes and see if you can notice a difference.
- If the top portion of the mixture is no longer submerged, add additional soy sauce to keep it slightly submerged.
- If you want a smooth texture, consider pureeing it into a paste!