Shio-Koji How to Make Shio-Koji with Sea Salt and Rock Salt

• 200 grams Shio-koji
• 60 grams Salt (sea salt or rock salt)
• 300 ml + 50 ml Water

1. Break apart the cake of rice malt, then crumble into small pieces with the palm of your hand.
2. Add the salt, mix, then combine with the rice malt until it becomes moist enough to form with hands.
3. Add the water, mix well, then transfer to a sterilized jar.
4. The following day, add an extra 50 ml of water, and stir once a day for the following week.
5. After 1 week, the grains will dissolve and produce a sweet aroma.

koji, salt

Taken from cookpad.com/us/recipes/150716-shio-koji-how-to-make-shio-koji-with-sea-salt-and-rock-salt (may not work)