懂得做米麴，家中雪櫃便長期有鹽麴了。每一造米麴都能生產一年食用的鹽麴。一年存貨？？確實使用得很頻密的一種天然調味料。在日本有萬能調味之稱。。很適合醃肉，特別含豐富蛋白質的肉類，如豬，雞。麴中的酶能分解肉食中的蛋白質，碳水化合物...轉化為人體易吸收的胺基酸，脂肪酸和單糖。肉質亦變得鬆軟。有關米麴是什麼及好處可click入自家製米麴
除醃肉外，做調味及醬汁也不錯。常代替鹽，除了咸味外，有陣陣甜和甘味..很像我們的酒釀。使用鹽麴做涼拌菜或混合麵豉做醬汁等..不但能帶出食材的鮮味，更是健康天然。在日式超市能購買鹽麴或購入米麴在家中製作，亦相對便宜很多。米麴的種類又可選擇，一般有白米做成的米麴。當然糙米也很普遍。而近年也流行醬油麴。
經常去馬鞍山”正食”購物。給我一包米麴試做及評價。這米麴確是不錯啊！麴菌仍然很活躍，看下去便清楚了。
材料: 米麴，海鹽(不能用餐卓鹽)，凍滾水
Ingredients: Miyako Kouji, sea salt(do not use tablesalt), tepid water
比例: 米麴: 水: 鹽 = 3:3:1(少水版) 或3:4:1(較多水)
想杰身一點，水的比例可跟米麴一樣
Ratio: miyako kouji: water: salt = 3:3:1(less watery) or 3:4:1
For less watery shio koji, ratio of water to miyako kouji is the same
器皿用熱水冲洗，倒入米麴，用雙手輕力磨擦以增加温度助發酵
Clean the container with boiling water, rub the miyako kouji by hands gently for enhancing the temperature and fermentation
落鹽，用手輕力磨擦混合
Add salt, rub gently and mix well
加水攪勻
Mix well with water
煲玻璃瓶消毒
Boil and sanitize a glass bottle
注入瓶裡，蓋上並放入不曬到陽光位置，每天用乾筷子攪攪(可試味)並在開蓋的時候帶進空氣, 大約7-10天。天氣熱一星期也可，冷天10-14天。
Pour the mixture into the bottle，cover and place it in a place where without sunshine. Stir it everyday with a dry chopstick(taste after stir) for 7 to 10 days which depends on the weather. It takes 7days in summer while 10-14 days in winter. When stirring, oxygen can be brought into the bottle for enhancing fermentation.
1天後，麴菌膨脹不少，部份米粒碎掉
1 day later，it was bulging, some of the rice were broken
2天後: 在發酵過程中，頂部有氣泡，及液體發熱。這代表麴菌仍很活躍，繼續分解穀物而產生熱能及在呼吸。
2 days: During fermentation, there are bubbles on the top with temperature as the Aspergillus Oryzae is still alive.
7天後，鹽麴製作已完成(玻璃瓶要消毒)，相比第一二天，氣泡逐漸減少，樽身亦不會太暖。然而顏色較黄褐色，這都是糖化。由第一天，第二天，逐日試味。你會發覺最初只得鹹味....時間愈長，味道有改變。當中多了甜味而且帶點甘口。為免發霉，最好放入雪櫃，讓麴菌繼續發酵。。可是，温度下降又沒有氧氣，麴菌也會逐漸不活躍及死亡。
It's finished after 7 days(keep shio koji in a disinfected glass bottle). Bubbles on top of the shio koji and temperature were decreased but color of the mixture was rather yellowish due to saccharify. It tastes salty at the beginning and rather sweet afterwards. Store shio koji in refrigerator. However, Aspergillus oryzae will be died soon due to deoxygenated and under cold environment.
雖然外國並沒有太多研究有關鹽麴對人體的好處。然而在日本已流行超過10年。家家户户都自製鹽麴甚至米麴。据日本人認為，鹽麴能取代食鹽作調味，減少使用鹽。活性菌能助腸道暢通及改善皮膚。加上其中的酶能分解蛋白質使肉食鬆軟...最重要是分解食物的澱粉質，碳水化合物，蛋白質為人體所需及較易吸收的胺基酸，脂肪酸及單糖。
不論功效如何，作為調味確實不錯，尤其做涼拌菜式，非常清新。
Tips:
1. 用作醃肉或做醃漬，以食材的1/10作為份量指標。例如2件厚豬扒可用上1.5-2湯匙鹽麴醃，一般數小時已能鬆肉了。
2. 如發現黑點或發霉，請勿食用。
3. 一般保存在雪櫃半年至9個月。
Tips:
1. For marinate meat or making pickles, amount of shio koji use is 1/10 size of the food. Like, using 1.5 to 2 table spoon of shio koji for 2 thick-cut of pork chop.
2. Discard and do not eat if there is mould.
3. The shio koji can be stored in the fridge for 6 to 9 months.
更多鹽麴食谱
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