Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, all-purpose seasoning: how to make shio koji (for storing). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

All-Purpose Seasoning: How to Make Shio Koji (For Storing) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. All-Purpose Seasoning: How to Make Shio Koji (For Storing) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have all-purpose seasoning: how to make shio koji (for storing) using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make All-Purpose Seasoning: How to Make Shio Koji (For Storing):

1. Make ready To make Shio Koji using 200 g of Rice Malt
2. Prepare 200 grams Rice malt (kome koji)
3. Prepare 120 grams Salt
4. Get 300 ml Water (1st day)
5. Take 30 ml Water (2nd day)
6. Prepare To make Shio koji using 500 g of Rice Malt
7. Prepare 500 grams Rice malt (kome koji)
8. Take 300 grams Salt
9. Take 600 ml Water (1st day)
10. Take 60 ml Water (2nd day)

Steps to make All-Purpose Seasoning: How to Make Shio Koji (For Storing):

1. Place the rice malt into a plastic container and break it up by hand if there are lumps. Add salt and firmly close the lid, and shake the container to mix.
2. It's not a big deal if you add too much water on the first day. Pour in the measured water slowly, just enough to cover the rice malt.
3. Cover with plastic wrap, close the lid, and store at room temperature.
4. The rice malt will swell from soaking the water by the second day. Add just enough water to cover the rice malt completely, and mix.
5. It seems better to mix it daily, but you can mix it once every 2-3 days and that is OK, too. If the rice malt and water separates, mix well.
6. It is done once it has thickened most of the way through, about 1 week-10 days. Remove the plastic wrap once it is done, cover with a lid, and store in the fridge.
7. This is the rice malt I used. It is already broken up, so it is easy to use. If there are any lumps, break by hand and mix.
8. Once you have used up 1/3-1/2 of the shio-koji, make a new batch in a separate container and then add that into the old batch. The flavor will become deeper and more complex.

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