Shio-koji making [How to make Shio-koji?]

Hi everyone! Thank you for visiting “Ellie in the Kitchen”.
Today, I would like to share how I make shio-koji. Shio-koji is one of the great seasonings for Japanese cooking. Once you make shio-koji, you can use it for 6 months if properly kept in the fridge.

■ Ingredients
Rice koji: 200g
Salt: 60g
Water: 200ml
[Salt level would be around 13% for preserving safely]

■ What is shio-koji?
"Koji", a kind of mold, plays a key role as an ingredient of soy sauce, miso and Japanese sake, enhancing umami flavour by its fermentation process. Shio-koji is a mixture of rice koji and salt, making meat soft and juicy and adding rich flavour to any soup. Shio-koji can be a great substitute for salt, adding a mild salty flavour to your dish.

■ Where can I purchase rice koji in the UK?
You can purchase rice koji online. Just search the word "rice koji" and try this recipe!