Reduced Sodium Shio-Koji

• 200 grams Dried koji (in grains or sheets)
• 50 grams Salt
• 300 ml Lukewarm water

1. Add the specified amounts of hot water and salt to a bowl, mix together, and then let cool to 60C.
2. Add the koji and mix well (if there are any lumps left, break them apart).
3. Fill the rice cooker's container with 50-60 C hot water, then place the container from Step 1 inside.
4. Turn on the warming function, cover with a cloth, and let it warm for 2-3 hours.
5. Once the koji has softened, let it cool at room temperature.
6. Place in a container that has been boiled for sterilization and lightly close with a lid.
7. Let it age for one week, stirring once a day.
8. It may look finished, but it probably will not yet have the sweet aroma or mild flavor of shio-koji, so please let it mature at room temperature.
9. Additional note: Use the best koji that you can find, since this will change the quality of the finished product.
10. "Homemade Namatake Mushrooms"

koji, salt, water

Taken from cookpad.com/us/recipes/145947-reduced-sodium-shio-koji (may not work)