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!