How to make SHIOKOJI | Complete Guide | Japanese Magic Seasoning

[@darthlaurel]

Looking forward to using this ingredient.

[@darkwinter1035]

I can't wait for your next video. New recipe for me to learn.

[@soshaval2058]

Thank you for sharing this! ♡

[@suzannes5888]

I am SO excited about this video... and the recipes you'll be showing us! I had bought my rice koji and and started my shio koji today 😊 I love your squeeze bottle idea - I'm definitely going to copy you. Two questions, does the rice koji need refrigerated before you use it to make the shio koji? Also, how long is the rice koji good/ shelf life? BTW, you're look very elegant in your white outfit - like a move star! 🌟⭐😎

[@kitchenprincessbamboo]

Hi, Suzanne! You don’t have to refrigerated Rice Koji under the moderate climate like under 20 ℃. If you want to keep it long, put in the fridge. It’s good about a year.

[@jasperfen3754]

Thank you. I can't seem to find this in my local Asian grocery stores so I need to make it.

[@kitchenprincessbamboo]

I hope you can access to Rice Koji! You will love it!

[@nicolehenderson3418]

First time watching in a while, I've been working a lot, I didn't know you changed for video style, I like that we can see you more now, you're so beautiful and I love the recipe

[@kitchenprincessbamboo]

Thanks, Nicole! Stay tuned!

[@Habibie-vi4fv]

Thank you for this simple tutorial video on How to make SHIOKOJI. After watching the above video, I have some questions and hope you will be able to address them. 1. Before adding water, is it possible to grind/pulverized the Kome Koji into powder? 2. Can we use high temperature, i.e. 55°C, etc. for fermentation?

[@kitchenprincessbamboo]

No and no. Reason: 1. Koji fungus will fry all over. 2. No deep aroma. But you can try!

[@Habibie-vi4fv]

@@kitchenprincessbamboo Thank you for your quick response. You are right and I never thought of it that (1) the Koji (Aspergillus Oryzae) fungus will fly all over. (2) No aroma means useless. Also, perhaps the fungus will die @ such a temperature and I believe it will no longer serve its purpose as a tenderizer.