【失敗なし】本当に美味しい塩麹の作り方｜発酵食の簡単レシピ：How to make Salted-Koji発酵食大学View on platform ↗🇯🇵 JapanPosted: Jul 13, 2026▶ 74.2K♥ 568💬 29View count (last 19 days): 74.2K → 74.2K📝 Editor's noteThis video presents a foolproof method for making shio koji, a classic fermented seasoning. The fundamentals shown can scale from home preparation to restaurant use, making it essential knowledge for any kitchen.Key ingredients米麹塩水Tags#Japanese#Quick / make-ahead#FermentationAdAd slot (coming soon)Related posts🇯🇵How to Make Shoyu Koji (Fermented Soy Sauce): Easy Mix-and-Go Umami Seasoningmacaroni | マカロニ▶ 82K♥ 163#Japanese#Quick / make-ahead🇯🇵How to Make White Miso in One Day + 3 Recipe Ideas発酵食大学▶ 15K♥ 274#Japanese#Quick / make-aheadGreater China📈Growing+40%/24hWhole Wheat Steamed Buns Recipe: Single-Rise Method with Mushroom FillingAli's kitchen 阿栗的厨房▶ 7.6K♥ 317#Japanese#Quick / make-ahead🇰🇷Golden Recipe for Crispy Perilla Leaf Pickles That Stay Delicious Until the End최주부 Choi JuBu▶ 14K♥ 82#Japanese#Quick / make-ahead🇯🇵Rice Thief Pickles - How to Make料理研究家リュウジのバズレシピ▶ 253K♥ 4.5K#Japanese#Bar snacks🇯🇵Red Bean Kinako Mochi (Made Easy with Cornstarch)DAIFUKU KITCHEN▶ 89.8K♥ 879#Japanese#Sweets / Bakery🇯🇵Grilled Somen with Cucumber and Meatしゅう | 22時からつくる節約レシピ▶ 37K♥ 860#Japanese#Other🇯🇵Braised Chicken Cartilage with Umeboshi (Umeshoyu) & Chicken Cucumber Chinese Saladまるこごぜん▶ 56♥ 9#Japanese#Chinese
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