Thank you for coming to my cooking workshop! Home made shio Koji. Shio-koji is one of the key seasoning in my cooking, so I regularly make it so that it never run out. My version of Shio-Koji is fermented more than 1 month before using. This length brings deep and complex taste. This is the Rice koji I made recently.

com to register for classes or our newsletter. Thursday, September 30, 2010. Super easy, yummy, no fail recipe that is great for your little chef! Use a nice deep stoneware pan or I like to use my stoneware batter bowl.

Looking for a recipe you saw here earlier? Scroll down until the right sidebar takes you to archives. If you click on the various months, you should find it. Please note that many of the recipes that I post here are not mine originally and most of the pictures come from google images. You can click on the pictures to find their sources. I hope you enjoy it. 4 Tablespoons butter or margarine.

All of the basics and then some.

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