How to make Shio-Koji (Salted Rice Malt) in a few hours

Chef Reina from Japan introduces you to ‘Shio-Koji’, a great condiment to enhance umami in your dishes. Although making it from scratch normally takes 1 - 3 weeks in the most common way, she shares tips and tricks to get it done in a few hours! Also, she shares an easy and tasty recipe that is great for you to learn how to use shio-koji in your daily cooking.
*𝑷𝒍𝒆𝒂𝒔𝒆 𝒕𝒖𝒓𝒏 𝒐𝒏 𝑪𝑪 𝒊𝒇 𝒘𝒂𝒕𝒄𝒉𝒊𝒏𝒈 𝒐𝒏 𝒎𝒖𝒕𝒆.
[𝐓𝐚𝐛𝐥𝐞 𝐨𝐟 𝐂𝐨𝐧𝐭𝐞𝐧𝐭𝐬]
00:31 About shio-koji
00:59 Benefits from shio-koji
02:02 Ingredient list
02:56 Preparing the rice malt
03:34 Preparing the salted water
04:14 Combining the rice malt and salted water
04:26 Aging the salted rice malt
05:18 How to check the doneness
05:41 Storing the salted rice malt]
06:47 Recipe for Oven-Baked Chicken and Vegetables
06:57 Basic ratio of shio-koji to ingredients
07:14 Preparing the chicken - Part 1
07:43 Preparing the vegetables
09:13 Preparing the chicken - Part 2
09:29 Baking the dish
09:57 Serving
10:40 What's coming in the next video?
[𝐇𝐨𝐰 𝐭𝐨 𝐔𝐬𝐞 𝐒𝐡𝐢𝐨-𝐊𝐨𝐣𝐢 | 𝐑𝐞𝐜𝐢𝐩𝐞 𝐈𝐝𝐞𝐚]
• How to make Summer Sea...
[𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦]
Sharing professional-quality "tasty & attractive" recipes for various cuisines.
/ reinahayasaka
[𝐒𝐮𝐫𝐯𝐞𝐲 𝐅𝐨𝐫𝐦]
Do you have any Japanese food requests you want to learn from Chef Reina?
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[@luckyunboxing2056]

Wow, this beautiful my friend! Video super) ✌😁🥰💖💖💓🌺🌺🌺

[@japanesefoodathome]

Thank you always! 😊

[@k-popuniverse730]

I love watching your video, thanks for sharing. Have a nice day my good friend!!✌🙏🤗🌞🥰

[@japanesefoodathome]

Thank you for saying that! You have a nice day too! 😊

[@zaurlifevlog9601]

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[@japanesefoodathome]

Thank you Zaur! I'm so glad to have your comments😊

[@anisoulzet1470]

Awesome my friend, this beautiful)😁👍😍🥰✌💜🌸🌹🌷

[@japanesefoodathome]

Thanks! 😊

[@vrosaroses]

I like how you explain your cooking. So clear and step by step👍🏼👍🏼👍🏼 Love Japanese food myself. I’ve just started my own channel too.
Stay connected please. You have a new subscriber here🙋🏻‍♀️

[@japanesefoodathome]

Hello my new friend☺ Thanks for your comments. Hope my channel helps you enjoy Japanese food at home!

[@vrosaroses]

@@japanesefoodathome yes I learn a lot👍🏼👍🏼👍🏼

[@Dominikmj]

You made a salted Amazake - not shio koji.
The enzymes react very different at different temperatures. At around 60C the starches are converted quickly into sugar. The salt has basically no influence in the enzymatic conversion.
You probably be able to make a quicker shio koji with a sous vide set up and slightly higher temps than room temp! But really - around 60C will make a whole different product.

[@japanesefoodathome]

Hello. Thanks for your comments. In this video, I heated the salted water until it reached 60°C, but that doesn't mean this method processes the rice malt at that temperature. To explain in detail, if you mix the warm salted water with room temp rice malt, the temperature will be around 45 °C. Then, when it is stored in the opened rice cooker with the heat retaining function on, it is kept around 40 °C at the surface, and at 50 °C to 55 °C inside, although it can vary depending on the room temp.
It is true that the enzymes work better to break down proteins and create more umami components when the rice molt is aged slowly at room temp; but this quick method is more helpful for those who find it burdensome to take the time and effort to make shio koji in the natural way―koji manufacturers also officially announce this quick method to encourage people to embrace the benefits of shio koji. Also, even the shio koji made with the quick method continues the aging process very slowly while it's stored in the fridge then creates a deeper flavor over time.
While it is wonderful to enjoy shio koji with the best results using the authentic method, I believe that it would be equally wonderful if more people get encouraged to enjoy shio koji in their daily lives by this quick method.