Reduced Salt Shio-Koji

• 200 grams Dried koji
• 50 grams Salt
• 300 ml Lukewarm water

1. Add boiling water and salt to a rice cooker, and cool to 60C.
2. Add the koji while breaking it up, and mix.
3. Turn on the warming function, cover with a cloth, and let warm for 5 to 6 hours.
4. Stir the mixture every hour.
5. Once the koji has softened, cool in room temperature.
6. Place in a container that has been sterilized by boiling, and store in the refrigerator.
7. Some rice cookers don't allow for warming while the lid is still open.
8. Please be sure to check beforehand.

koji, salt, water

Taken from cookpad.com/us/recipes/150586-reduced-salt-shio-koji (may not work)