What it is
Salt koji: rice koji, water and salt left to ferment. It seasons like miso, without the soy or the dark color.
How to use it
- Put the jar on a scale and zero it.
- Add the koji (200 g, say), then the same weight of water.
- Add salt at 5% of the total weight (20 g for 400 g).
- Cover, keep it at room temperature and stir every day for 7 to 10 days.
Keep the rim of the jar clean. Pink or black spots mean it goes; a slow darkening is only age.