2 MASTER JAPANESE CONDIMENTS: SHIO & SHOYU KOJI | 塩麹と醤油麹の作り方

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Japanese Fermentation Week Recipes:
Amazake Recipe: • AMAZAKE - JAPANESE NON...
- Shoyu Koji
Some ppl do 1:1 and top off but I found this to be good:
150 grams rice koji (amzn.to/3H20scE)
250 grams tamari or soy sauce
- Shio koji
100 grams rice koji (amzn.to/3H20scE)
25 grams salt
133 ml water
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#sauce #fermentation #koji

[@laredawilder2806]

I love how detailed you describe every step and it really helps me understand
Thank you 😊

[@EastMeetsKitchen]

So glad to hear that❤️❤️

[@michael_jones3901]

Love the passion you emanate ! ❤

[@Dreamysunshine23]

Never tried that b4 but sounds amazing

[@EastMeetsKitchen]

Especially the shoyu koji....so good!☺️☺️

[@strawberrymins]

Can you blend it so it becomes a smooth sauce or no? Looks so interesting!

[@tfromcleveland3741]

4:37 cool shots 5:54

[@VeganMangoQueen]

こんばんわ。しおとしょゆととふおいしい🌱💚

[@duncanmit5307]

💜👍💜👍 ....interesting👍👍👍👍love learning something new 💜👍

[@EastMeetsKitchen]

☺️☺️

[@tamcon72]

I wonder if both sauces could be blended and then dehydrated slowly until powdered to make them into actual seasonings? Thanks for posting!

[@cecemimi101]

It looks like she’s consuming the koji rice granules with the liquid so if it’s all edible I’m sure u could on a freeze dryer or dehydrator.

[@Habibie-vi4fv]

Wouldn't it be simpler (less utensils to clean and to avoid spillage) and faster fermentation if we first pulverize the Kome Koji and pour it into fermenting jar before introducing the liquid?

[@smjames4808]

Are you still doing the series with a dish from every country?

[@EastMeetsKitchen]

I am and will! It takes a lot of research and film time and I've been so busy with work outside RUclips 😬😬 But will!!