Servings: 1 jar of each koji
Kōji Chōmiryō (fermented condiments made with rice koji) 麹調味料
Discover easy and versatile koji seasonings like shio koji, onion koji, and more to add delicious natural umami to meals!
Equipment
Ingredients
Salt Kōji
- 100 g dry rice kōji
- 30 g salt *1
- 130 ml water
Soy Sauce Kōji
- 100 g dry rice kōji
- 100 ml soy sauce
Onion Kōji
- 1 large onion grated
- 100 g dry rice kōji
- 25 g salt
Garlic Kōji
- 100 g minced garlic
- 100 g dry rice kōji
- 25 g salt
Tomato Kōji
- 375 ml 100% tomato juice or puree
- 100 g dry rice kōji
- 60 g salt
Instructions
- Place rice koji and all other ingredients in a clean yogurt maker container. *2
- Stir well to mix all ingredients.
- Place the yogurt maker container in the yogurt maker.
- Set the yoghurt maker at 58°C for 8 hours and press start.
- After 8 hours, transfer the koji seasoning into a clean container to store in a fridge. *3
Notes
*1 amount of salt is 13% of weight of rice koji and water.
*2 I used a yogurt maker. It can be also just left in room temperature for a week to ferment. If you use this method, you need to stir them daily.
*3 If you prefer smooth texture, it can be blitzed by a hand held blender.
*Nutrition Fact is for Salt Koji Seasoning.
Nutrition
Calories: 370kcal, Carbohydrates: 84g, Protein: 6g, Fat: 1g, Sodium: 11634mg, Potassium: 2mg, Calcium: 11mg, Iron: 0.1mg