Directions

1. Put salt in the container.

   

2. Pour the water in the container. Then using a spoon, mix until salt is dissolved.

   

3. Add the Rice Koji to the water and salt mixture. Then mix them well. Extra water will be absorbed during the making process.

   

4. Close the lid lightly.

   

5. Leave at room temperature. Mix it once everyday.

   

6. In the summer, it will be ready about a week. In the winter, it will be ready about two weeks.

   As a guide, it will be completed when it becomes thick and the koji is very soft and almost melting. * After the  completion, store in the refrigerator and use up within 3 months.