by : Reiko Koji

Koji Salt & Onion Koji
塩麹 & 玉ねぎ麹

I went back and forth, post it or not post it, wondering if anyone would be interested.

But I thought it would be a good idea to have a post about koji-salt and onion-koji because I have a feeling that a lot of dishes that use one of these will appear on this blog.

The one above is onion-koji.

And this one (above) is koji-salt.

Koji-salt is made of koji, salt, and water.

Onion-koji is made of grated onions, koji, salt, and water.

This is koji.

Koji is a naturally occurring culture that is used to make things like sake, miso, and soy sauce.

You can get koji in the raw form or the dried form like the one I got.

I got mine from amazon, but I also found out that the local Asian grocery store, United Noodles, in Woodbury, MN, carries it too,

When you open the package, this is what it looks like.

First, you crumble it into small pieces.

Then, the rest of the ingredients, mix well, and let it ferment.

It depends on the temperature in your house, but it took mine about 2 weeks to be ready to be used.

Once fermented, they become the Umami powerhouse!

3 Comments
by : Reiko Koji, Soup/Stew, Tofu

Umami Soup
旨味たっぷり白菜とろみスープ

When the temperature dips from 90F degrees to 60F degrees in just one day, I know it’s time to make a big pot of soup.

Napa cabbage is one of my favorite ingredients for my autumn/winter soup.

I wanted to keep this soup tasty, but I didn’t want to add too much stuff to overpower the natural flavor of each vegetable.

Here is the secret ingredient, although I am going to tell you what it is, so it’s not that secret.

This is something I started about two weeks ago.

It’s a mixture of Koji, grated onions, and salt, and it was slowly fermented over the period of two weeks.

Koji is a naturally occurring culture that is used to make various things, such as sake, miso, and soy sauce.

When it is fermented, it becomes an umami powerhouse.

A few spoons of my newly created onion koji really worked well in this soup.

This soup is packed with veggies, tofu, and noodles.

It’s warm and comforting.

Exactly what I wanted.

Leave a comment