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Shoyu Koji

建立者 @user_df7eac5d

Shoyu Koji

食材

調整用量

190gkoji

285g(150%) soy sauce

285g(150%) 160°F water

步驟

01

Combine all the ingredients and ferment 14-20 days 78°F, swirl/mix the mixture everyday.

02

Optionally, blend the mixture.

03

Refrigerate in the fridge.

步驟 3 照片 1

步驟 3 照片 2

備註

I’ve tried 3 different blends, each with different soy sauces and water-to-soy sauce ratios. My personal favorite was shoyu koji 2, which is the one stated in the ingredients section. Play with your own percentage and soy sauce, see what sticks. My advice is go with a nice soy sauce if you’re willing to invest, it makes all the difference. You can find these fine soy sauces here.