SHIOKŌJI – FERMENTED CONDIMENT

MAKES 500ML (2 CUPS)

170g dried koji 60g salt 230ml filtered water

Sterilise a jar with boiling water for 1 minute. Put all the ingredients into the jar, mix and seal tightly. Keep the jar at room temperature for 7 days (in summer) or 10 days (in winter), stirring once a day with a clean spoon. The shiokōji can be stored in the refrigerator for up to 6 months.

TIP You can use this wonderful umami condiment for everything! Marinate vegetables, fish, meat or tofu, mix with a salad dressing, add to soups or prepare sokuseki-zuke.