how to make shio koji 塩麹 – enzyme rich condiment

shio koji is another Japanese fermented condiment that can deepen the flavour of your dishes.

Like miso this seasoning is versatile and rich in live enzymes.

Koji is steamed rice that is cultured with special mold/starter, Aspergillus oryzae. This is essential for making amazake, miso, mirin, sake, tamari and more.

Shio Koji probably is so easy to make and add saltiness , sweetness and umami to your chosen dishes easily.

 

koji 200g

salt 120g

water 1/2 cup

 

so what do you use this for?

you can use it to marinate your produce, to make a stock. I made some great tasting raw crackers with this too. enjoy experimenting.

About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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