How to make Shio-Koji (Salted Rice Malt) in a few hours

[@zaurlifevlog9601]

This is an amazing video my friend keep up the good work and stay safe I will definitely come back to enjoy more of your videos in the meantime take care my friend )))❤❤❤🌷

[@japanesefoodathome]

Thank you Zaur! I'm so glad to have your comments😊

[@luckyunboxing2056]

Wow, this beautiful my friend! Video super) ✌😁🥰💖💖💓🌺🌺🌺

[@japanesefoodathome]

Thank you always! 😊

[@k-popuniverse730]

I love watching your video, thanks for sharing. Have a nice day my good friend!!✌🙏🤗🌞🥰

[@japanesefoodathome]

Thank you for saying that! You have a nice day too! 😊

[@anisoulzet1470]

Awesome my friend, this beautiful)😁👍😍🥰✌💜🌸🌹🌷

[@japanesefoodathome]

Thanks! 😊

[@vrosaroses]

I like how you explain your cooking. So clear and step by step👍🏼👍🏼👍🏼 Love Japanese food myself. I’ve just started my own channel too. Stay connected please. You have a new subscriber here🙋🏻‍♀️

[@japanesefoodathome]

Hello my new friend☺ Thanks for your comments. Hope my channel helps you enjoy Japanese food at home!

[@vrosaroses]

@@japanesefoodathome yes I learn a lot👍🏼👍🏼👍🏼

[@Dominikmj]

You made a salted Amazake - not shio koji. The enzymes react very different at different temperatures. At around 60C the starches are converted quickly into sugar. The salt has basically no influence in the enzymatic conversion. You probably be able to make a quicker shio koji with a sous vide set up and slightly higher temps than room temp! But really - around 60C will make a whole different product.

[@japanesefoodathome]

Hello. Thanks for your comments. In this video, I heated the salted water until it reached 60°C, but that doesn't mean this method processes the rice malt at that temperature. To explain in detail, if you mix the warm salted water with room temp rice malt, the temperature will be around 45 °C. Then, when it is stored in the opened rice cooker with the heat retaining function on, it is kept around 40 °C at the surface, and at 50 °C to 55 °C inside, although it can vary depending on the room temp. It is true that the enzymes work better to break down proteins and create more umami components when the rice molt is aged slowly at room temp; but this quick method is more helpful for those who find it burdensome to take the time and effort to make shio koji in the natural way―koji manufacturers also officially announce this quick method to encourage people to embrace the benefits of shio koji. Also, even the shio koji made with the quick method continues the aging process very slowly while it's stored in the fridge then creates a deeper flavor over time. While it is wonderful to enjoy shio koji with the best results using the authentic method, I believe that it would be equally wonderful if more people get encouraged to enjoy shio koji in their daily lives by this quick method.