Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, how to make soy sauce with rice malt（koji）. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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I'm on a path to creating all the equipment necessary to make my own soy sauce at home. You will know how healthy it is. ✔TIME IS MONEY - The most important thing in your life is time. Your life is not long enough to make miso soup in a pot. Cold Climate Using Heater To Ferment.

To get started with this particular recipe, we have to prepare a few components. You can cook how to make soy sauce with rice malt（koji） using 3 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make How to make soy sauce with rice malt（koji）:

1. Make ready 200 ml rice malt
2. Prepare 200 ml Soy sauce
3. Get bottle Storage

Soy sauce gets its flavor from the microbes Can gluten free flour like rice flour be used to make a gluten free soy sauce? Making soy sauce is a long process, and each time you give it a failed shot, you end up I tried making a homemade soy sauce with local wild molds, and while trying it didn't kill me, it Place a thermometer in the koji and cover the trays with either a plastic wrap or a tight weave cloth to. The Process of Making Koji Rice. Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).

Steps to make How to make soy sauce with rice malt（koji）:

1. Wash the storage bottle cleanly. Wipe the inside and mouth of the bottle with boiling disinfection or edible alcohol.
2. In the bowl, put rice malt. - Rub rice malt and loosen them apart.
3. In a storage bottle, pour the rice malt, pour soy sauce and mix well.
4. Stored at room temperature and completed in about 1 week to 10 days.
5. [point] - Stir once a day to include air. - If the rice malt is damp and the water level is low, add soy sauce so that the rice malt can be pickled. - After completion, store it in the refrigerator. - The storage period is about 3 months.
6. There are several recipes using soy sauce with rice malt, so please have a look！

The Process of Making Koji Rice. Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae). When you steam the rice for making koji rice, we recommend you to use a bamboo steamer or "seiro" in Japanese. Koji rice is used to make miso, sake, amasake, rice vinegar, soy sauce and mirin. Learn how to make homemade koji rice by growing koji kin mold.

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