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Unlocking the secret to Japanese flavor magic! Today, I'm showing you how to make Shio Koji from scratch—a versatile, enzyme-rich fermented seasoning that works as a liquid salt, marinade, and all-around umami booster! It only needs three simple ingredients: rice koji, salt, and water. Making it takes a little patience (stirring it daily for about a week or two), but the results are a game-changer for your cooking! Use it to tenderize meat, add oomph to veggies, or boost any sauce or dressing. R
0:13
Unlocking the secret to Japanese flavor magic! Today, I'm showing you how to make Shio Koji from scratch—a versatile, enzyme-rich fermented seasoning that works as a liquid salt, marinade, and all-around umami booster! It only needs three simple ingredients: rice koji, salt, and water. Making it takes a little patience (stirring it daily for about a week or two), but the results are a game-changer for your cooking! Use it to tenderize meat, add oomph to veggies, or boost any sauce or dressing. R
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FacebookThe fermentation jar
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My favorite sauce for seasoning vegetables and marinating meat and fish is the authentic Japanese umami sauce, shio koji! Here’s my go-to recipe for shio koji, a traditional Japanese seasoning that adds a unique umami kick to veggies, meats, and fish! 🍲✨ Ingredients: * 1 cup koji rice * 2 cups water * 5% salt of the total weight of the water, koji and any seasoning you add. Instructions: 1. Mix koji rice and sea salt in a bowl. 2. Slowly add water and stir until well combined. 3. Transfer the m
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