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 HOW TO MAKE Shoyu Koji (soysauce koji)

                                     

Shoyu koji is a condiment frequently used in Japanese cooking.  Shoyu Koji will give a deep umami and flavor to the dish you cook. It may not be available online but easy to make as explained below.

 

Materials                                      

Koji, 1/2 cup

Soy sauce, 1 cup                                                              

Water, 1/2 cup

 

Procedures

 

Method 1

In a ceramic bowl, mix koji, soy sauce and water thoroughly.  Transfer the mix to a widemouth Mason jar. Put the lid loosely, and keep at the room temperature. Mix the content once a day. Shoyu koji is completed in 7 days.  To smooth the content, it may be stirred using a hand-held electric blender.  Keep shoyu koji in a refrigerator.

 

Method 2

If a rice cooker that is capable to make amazake, or yogurt, shoyu koji may be completed in 8 hours. Set the rice cooker to 60 degrees C. Pour the mixture of koji, salt and water, and keep it at 60 degrees C for 8 hours.

 

How to use shoyu koji

  1. Marinating fish, and meat.
  2. Pickle vegetables such as cucumber, eggplant, radish, cabbage and carrot.
  3. Use it in place of using soy sauce.