Collection: Fresh Koji
Soy sauce, miso, sake, and mirin are indispensable seasonings for Japanese food. These seasonings are made using a safe fungus (Aspergillus oryzae) known as koji, which is only found in Japan. Japanese people have a long history of living with microorganisms and nature since ancient times.
Recently, traditional Japanese fermentation has once again gained attention as a healthy food.
I'm making koji by myself and you can order my fresh koji.
Experience the world of traditional Japanese fermentation for yourself!
∴Basically, this product is made to order.
Orders close every Wednesday and are delivered the following week or later.
It is only available for pick-up in Utrecht, Leidsche Rijn area.
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Fresh Koji - White rice 300g
Regular price €11,00Regular priceUnit price per
Recipe
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Lemon salt koji
If you have salt koji, let's consider making lemon salt koji.The combination of the refreshing acidity of lemon with the saltiness and gentle sweetness of salt koji is universally appealing.Making...
Lemon salt koji
If you have salt koji, let's consider making lemon salt koji.The combination of the refreshing acidity of lemon with the saltiness and gentle sweetness of salt koji is universally appealing.Making...
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Salada with salt koji
Salt koji + oil + vinegarJust mix the salt koji with your favourite oil and vinegar together. Sesame oil for Chinese style.Olive oil and balsamic vinegar for western style.If you...
Salada with salt koji
Salt koji + oil + vinegarJust mix the salt koji with your favourite oil and vinegar together. Sesame oil for Chinese style.Olive oil and balsamic vinegar for western style.If you...
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Easy bacon with Salt koji
Marinate the pork belly with salt koji and add the rosemary. Marinate the pork with salt koji, using about 10% to 13% of the weight of the vegetables. You can...
Easy bacon with Salt koji
Marinate the pork belly with salt koji and add the rosemary. Marinate the pork with salt koji, using about 10% to 13% of the weight of the vegetables. You can...
