Umami Blaster! How to make Shoyu/Tamari Koji
Let's make Shoyu/Tamari Koji at home! It has a rich, bold flavor and delivers extra Umami compared to Shio Koji. Use this condiment to marinate or season your favorite protein or veggies. If you'd like a gluten-free option, choose Tamari instead of Shoyu (wheat-containing soy sauce). Simply mix one part rice koji (white or brown) and two parts Shoyu or Tamari.
Keywords: Koji, Shoyu, Tamari, Shoyu Koji, Tamari Koji
- Prep Time: 5 mins
- Put the Koji in the container. Then add the Shoyu (Tamari) and mix them together. Close the lid. (Note: After mixing, the Koji and Shoyu will still be separated. However, over time, the Koji will absorb the Shoyu.)
- Mix it once everyday or every other day for one week at room temperature. When it is completed, store in the refrigerator and use within 3 months.
- *Left is made from Dried Koji, and right is made from Dried Koji Powder.
Note: You can use this recipe with either dry or fresh koji. Also, you can make this with koji powder. It's the same recipe, but the result will be a smooth texture. Simply mix one part koji powder and two parts Shoyu/Tamari.
Application: When using to marinate, use 10% of the material weight you are marinating. E.g. 10 grams of Shoyu Koji per 100 grams of meat, fish etc.