It is an indispensable fermented seasoning for our dining table!
Let's enjoy everyday cooking with delicious and healthy versatile handmade seasonings👏🏻🤍🧂

🎥chapter
Opening 00:00

≫ Making salt koji 00:55
[100g of dried koji, 30g of salt, 140g of water]

≫ Soy sauce koji making 03:44
[Dried koji 100g, soy sauce 100g〜]

Making ≫ onion koji 05:20
[About 100g of 1/2 onion (130g this time), 50g of dried koji, 20g of salt, 50g of water]

↑ All yogurt maker 58 degrees for 8-9 hours

Shio-koji menu 07:37
▼ Grilled chicken breast with salt koji
▼ Carrot shirishiri
▼ Radish salad
▼ Tofu, shimeji miso soup

Soy sauce koji menu 10:18
▼ Natto salad fresh spring rolls
(Natto mixed with soy sauce koji, avocado, lettuce, purple radish
Eat with olive oil and salt

Onion koji menu 13:37
▼ Chinese cabbage pottage