万能調味料【トマト塩麹】の作り方と活用法　保存食・発酵食　How to make and use tomato salted koji

万能調味料【トマト塩麹】の作り方と活用法　保存食・発酵食　How to make and use tomato salted koji

This time I will make tomato salted tomatoes. Tomato salted jiuqu is a seasoning fermented with tomato and rice jiuqu. Besides tomatoes, you can also make tomato puree and canned tomatoes. It can be used as a secret ingredient for pasta, curry, and cooked rice. Your usual dishes will be more delicious. Prepare 100 g of tomato, 100 g of rice jiuqu, 30 g of salt and 50 g of water.
When using tomato puree or canned tomatoes, do not add water. Wash the tomatoes and remove the calyx. Stir with a mixer and cut into small pieces. Prepare 100g of rice jiuqu and mix well with 30g of salt. It is good to mix it so that it rubs together. Add tomatoes and mix well. Add water. When making tomato puree or canned tomatoes instead of tomatoes, do not add water. This time, ferment using a yogurt maker. You may ferment in the refrigerator. Mix it daily. It can be done in about one week in summer and about two weeks in winter. Place it in a yogurt maker container and ferment at 60 degrees for 6 hours. When you can crush the jiuqu lightly with your fingers, it’s done. Place in another storage container and store in the refrigerator. Cooking using “tomato salted jiuqu(koji) For onion soup, prepare 1 tablespoon of tomato salted jiuqu, 1 onion, 1 consomme, 1 teaspoon of grated garlic, and 500 to 600 ml of water. Finely chop the onions Put all ingredients in a pan and simmer for 20 to 30 minutes until tender. Remove the lye when it comes out. Add salt and pepper to taste and it’s done. How to make cooked rice using tomato salted koji( jiuqu).Rice 2 go（cups）
1-2 tablespoons of tomato koji
Tuna (non-oil) 80g
Shimeji mushroom 100g
Carrot 30g.3 tablespoons of soy sauce .
Prepare an appropriate amount of water.
Made with rice cooker. Put the washed rice, shredded carrots and shimeji mushrooms in a small bunch in the inner pot of the rice cooker. Add soy sauce, tuna and tomato salted koji( jiuqu). Add water to 2 go memory and cook it in a rice cooker as usual.　Mix lightly. After cooking, mix.

米麹とトマトを発酵させた「トマト塩麹」を作りました。
とても簡単に作ることができますし、いつものお料理にコクと旨味がプラスされます。
また、「トマト塩麹」を使ったオニオンスープや炊き込みご飯のレシピもご紹介しています。
洋風料理にも和風料理にも合うと思います。

【材料（トマトの場合）】
トマト　１００g
米麹　１００g
塩　３０g
水　５０g

【材料（トマト缶やトマトピューレ）】
トマト缶（トマトピューレ）１００g
米麹　１００g
塩　３０g
※水はいりません

発酵時間はヨーグルトメーカーを使うと６０度で６時間、冷暗所や冷蔵庫で発酵させる場合は夏は1週間、冬は2週間ほどかかります。

I made “tomato salt koji” fermented rice koji and tomato.
It is very easy to make.
We also introduce recipes for onion soup and cooked rice using tomato salt koji.
I think that it goes well with both Western and Japanese dishes.

【Ingredients (for tomatoes)】
100g tomatoes
100g rice koji
30g salt
50g water

[Ingredients (tomato cans and tomato puree)]
100g tomato cans (tomato puree)
100g rice koji
30g salt
※I do not need water.

The fermentation time is 6 hours at 60 degrees using a yogurt maker, it takes about 1 week in summer and 2 weeks in winter when fermenting in a cool and dark place or refrigerator.