玉ねぎ麹よりコンソメ感UP！コンソメ麹の作り方と日持ちする塩分濃度

One versatile seasoning made with koji is onion koji, but consommé koji is a much more upgraded version with an even stronger consommé-like flavor. With this, you really won't need store-bought consommé anymore! Just replace all your regular consommé with consommé koji! Because it's packed with umami and sweetness, you can make Western-style dashi using only consommé koji. It's so easy to make, anyone can do it. When it comes to homemade seasonings, shelf life and other storage requirements are also important. The salt concentration is a key factor. Low salt concentrations will shorten the shelf life, so you need to consume it as soon as possible. We'll also explain salt concentration and shelf life guidelines and how to calculate them, so please use this as a reference when making your own. We'll also introduce how to make "dashi shio koji" and "Chinese koji." Please take a look at these as well. Click here to learn how to make "Dashi Shio Koji" →    • 塩麹がグレードアップ！だし仕込みの【だし塩麹】と【塩麹】の作り方と日持ちする塩分濃度   Click here to learn how to make "Chinese Koji" →    • 中華だしはこれだけ！【中華麹】の作り方と日持ちする塩分濃度   Please subscribe to our channel. YouTube Channel URL:    / @shizenha01