1 tbsp + 1tsp (25-27 g) shiokoji salted rice malt
Slice zucchini into 7-8 mm thick rounds.
Put zucchini in a container, add shiokoji, mix, and let sit in the fridge for a few days.
When serving, leave all liquid behind in the container.
- The amount of shiokoji used should be 10% of the weight of ingredient(s).
- The zucchini tastes rather bland on Day 1, and slightly salty on Day 2.