“Koji is the key element of miso, soy sauce and sake,” Makrez explains. “Shio Koji is an incredible marinade and flavor booster that will make every burger or vegetable you cook turn out ...

Then there’s shio (salt) koji, a liquid flavour enhancer made by combining koji, water and salt. The making of koji has been practised in Japan for centuries. And its use in brewing sake and ...

jade-colored tank and gently stirs the white mixture that will turn into sake in a week’s time. The sweet-and-sour-smelling brew - of rice, yeast starter, the culinary mold known as koji and ...

Used to brew sake and distill ... dried koji rice becomes a medium for fermenting quick pickles, or it can be turned into ...

Last spring when I was in Japan, my friend Lauralee Garson-Okamoto introduced me to my favorite new ingredient, shio koji. When used ... to ferment foods like sake, rice vinegar, soy sauce ...

Cut the bacon into 1cm wide strips. Cut the mizuna into 3cm lengths. 3. For the warishita, add the kombu dashi, mirin, sake, sugar and salt in a bowl. Mix well. 4. Dry-fry the bacon and add the ...