Shio Koji (salt koji)

300 grams of koji (rice, barley, corn, wheat, etc.) 100 grams of coarse salt 400 grams of water As you can see the golden rule of shio-koji making is a 3:1:4 ratio. You should try to make the salt equal 12.5% of the total weight of your shio-koji. By weight, …

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Miso Making Lists

Before we post the very extensive description of how we make miso we offer this list so you recognize that if you can only access the following things you can still make great miso: a gallon size, food safe container (not metal) canned beans koji salt Paper bags or clean …

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