Make your own shio koji from The Science of Fermentation (page 117) by Robin Sherriff

  • salt
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  • rice koji
  • Serves : 212g

  • EYB Comments

    Ferments for 7 days. You may use the make your own rice koji recipe on page 112.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ferments for 7 days. You may use the make your own rice koji recipe on page 112.

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