shio koji day 4: the koji continues to break down. looser mash. less salty than yesterday., a photo by tangerinee on Flickr.
Change is the only constant.
Seeing this in a very small way with this shio koji mixture.
It is much looser, mushier with the rice kernels starting to become less blunt and more round, as enzymes work to break the starch down further.
The banana scent is there, but the big change is the taste: less of the harsh saltiness and a more interesting depth is evident (Hello Umami). There is even a hint of sweetness surfacing.
I am starting to understand how this paste could be a great salt replacement.