20120810

塩麹 ー shiokoji

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A while ago i've written about tomatoes with salt-fermented rice koji. It's becoming a standard in our kitchen and we did have this simple side dish many times until now. Another favorite is shiokoji marinated salmon. Finally, here's the post about the most wonderful condiment, i've seen for a long time.

shio = salt
koji = a mold that is used to ferment soybeans, to make o-sake and so on

It seems that lately Japan has hit the shiokoji wave and my mother-in-law, who lives so obviously beyond any fancy vogue, but is the best cook i know, must - unwittingly - have been one of the trendsetters.

In the last treasure cest parcel, which arrived from Japan, i found, along with a pretty scarf, a small bag of new komekoji. In Japan you can find rice koji in the supermarket. In Western countries, like Germany, unfortunately it may be hard to get. This, even better, is homegrown rice and rice koji made from the scratch, how gorgeous!


Man braucht dazu lediglich 200 Gramm komekoji, 60 Gramm Salz, am besten ein möglichst naturbelassenes, und 300 Milliliter Wasser.

You only need 200 grams of komekoji, 60 grams of good salt and 300 ml water.


Die Reiskornklümpchen alle fein säuberlich auseinanderreiben, dann gründlich das Salz untermischen. Anschließend das Ganze mit dem Wasser verrühren.

After separating all the rice grains with your fingers, add salt and combine them very well. Then add the water and blend again.


Abschließend die Mischung in ein sauberes Behältnis füllen. Um während der Fermentation Sauerei zu vermeiden, sollte nach oben hin Luft und der Deckel nicht fest verschlossen sein.

Now fill the mixture into a clean container. Due to the fermentation that will take place, don't fill it to the brim and seal it only loosely.


Den shiokoji dann eine Woche bei Raumtemperatur sich entwickeln lassen. Dabei täglich umrühren. In sehr kühlen Räumen, kann der Prozess etwas mehr als sieben Tage in Anspruch nehmen.

For about the next seven days store the shiokoji at room temperature and stir every day. In a cool environment the fermentation can take a few days longer. After that you can close the container normally and store your shiokoji in the fridge.

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