Easiest Way to Make Delicious Corn rice made with salted rice malt(Shio-koji)

Corn rice made with salted rice malt(Shio-koji). Salted Rice Malt, "Shio Koji" in Japanese, is a very traditional condiment in Japan. Rice malt (kome koji) itself is used to make many Japanese foods such as miso, sake, shochu etc. So we usually eat it indirectly.

Corn rice made with salted rice malt(Shio-koji) Put a lid on it and set it on fire. Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. You can have Corn rice made with salted rice malt(Shio-koji) using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Corn rice made with salted rice malt(Shio-koji)

  1. It’s 80 g of Corn.
  2. It’s 2 cups of rice.
  3. Prepare of Same amount of water rice.
  4. It’s 2 tablespoons of salted rice malt.
  5. Prepare 1 of little black pepper.

When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded -. Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded -.

Corn rice made with salted rice malt(Shio-koji) step by step

  1. Immerse the rice for about 30 minutes and add the same amount of water as the rice..
  2. Add salted rice malt and mix.
  3. Put corn on the rice and cook..
  4. Put a lid on it and set it on fire. When it boils, set it on low heat for about 15 minutes.Remove from heat and steam for about 10 minutes..

I wanted to make shio-koji with reduced sodium. I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method. I've been so fascinated by the power of kome koji (or "rice koji"; malted rice with koji mold). My passion for rice koji is growing bigger and bigger. With rice koji, I make my own miso, and just lately, I made my first makkoli (rice wine), and this time, I made Shio-koji.