Conseil de préparationPut 300g of koji rice in a bowl, add 100g of salt and mix well. Then pour 50 cl of water, mix, cover and put it in the refrigerator. The paste has to be mixed once a day for 1 to 2 weeks. The paste will naturally slightly change color. Once the grains of rice are completely soft, Shiokoji paste is ready. You can then use it to make miso soup or to marinate meats and vegetables – marinate 30 min to 1h before cooking.
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