Using koji as a seasoning If you aren’t keen on the lumpy texture, you can blitz shio koji into a smooth paste using a blender, then stir it through sauces or soups as a healthier, more complex seasoning than salt. Rosana McPhee flavours her Japanese cream stew with it for an extra ...
Vankoji Founder, Tonami, began selling Shiokoji in 2013 at the Nikeii Japanese culture center. She discovered Shiokoji while making her own koji (a powdery fungus grown on rice) for home made miso-paste. After reading about shiokoji’s popularity back in her homeland, Tonami decided to intr...
Shio-koji塩麹is my new obsession! Koji(麴)is rice that's been inoculated with the koji mold, it is an ingredient that has been used for centuries in Asia to make soy sauce, soy bean paste, miso and wine, When koji is combined with water and salt and allowed to ferment, it turns in...