Hishio no Koji: 100% Domestic Ingredients
Easily make "Hishio Miso," an ancient Japanese fermented seasoning said to be the origin of miso and soy sauce.
* Simply mix soy sauce and water, then ferment.
* Ready in about 2 weeks.
* One bag makes approximately 1.3kg of Hishio Miso.
* Serve with rice and vegetables, or use as a pickling base.
◆ How to Use
* 1 bag (550g) Hishio no Koji, 600ml soy sauce, 300ml water, 2 pieces of kombu (if available) (7x7cm)
* Feel free to tear and add the kombu to your preference. Adding kombu enhances umami.
* Tools to prepare:
* Storage container (1.5L or larger)
* Glass, plastic, enamel, or ceramic containers are recommended.
* Measuring cup
* Mixing stick
1. Sterilize the storage container and mixing stick.
Sterilize the container with alcohol (like shochu). If using a heat-resistant container, hot water sterilization is acceptable.
2. Add ingredients to the container.
Transfer 1 bag (550g) of Hishio no Koji, 300cc of water, and 600cc of soy sauce into the storage container sterilized in step [1].
3. Mix thoroughly from the bottom.
Use the mixing stick to mix well from the bottom, ensuring all ingredients are combined.
4. Wipe the inside of the container clean.
Wipe the inside of the storage container clean with paper towels or similar.
(Hishio can easily grow mold if it adheres to the inside of the container.)
Put on the lid and it's complete!
5. Ferment.
For the first 2 weeks, stir the hishio once a day.
Ferment at room temperature; higher temperatures promote faster fermentation and sweetness.
The optimal temperature for fermentation is 20°C to 35°C. If making in winter, please ferment in a heated room.
| Product # | MEITO-HISIO16 |
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