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Japanese · Sauce / condiment
Shio Koji Cure
Fresh koji blitzed with water and sea salt into a rough paste that seasons, tenderizes and adds sweet, savory depth to meat, fish and vegetables. Use it fresh for the most enzyme activity, or let it mature in the fridge for a deeper flavor.
- YieldServes 8
- Hands-on13 min
- Total13 min
- Difficulty
Ingredients
- 200 gfresh koji (barley or rice), any variety
- 200 gwater
- 20 gsea salt
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