(Shio)Koji with wild garlic

We love wild garlic — that once-a-year ingredient that brings a truly fresh breath of spring into the kitchen. Today, we’re sharing a simple recipe for a koji seasoning that will take your cucumber salad to the next level. Thanks to the added salt, this is essentially a variation of shiokoji.

All from the creative kitchen of Yuhi Che — thank you!

Ingredients:

• Komekoji – 100 g
• Salt – 35 g
• Water – 130 ml
• Cut fresh wild garlic – as much as you like 😊

Method:

1. Combine komekoji and salt in a clean container.
2. Add water.
3. Add the cut wild garlic and mix everything thoroughly.
4. Close the container, but do not tighten the lid! Leave it at room temperature for about one week (stir once daily) or ferment for 8–9 hours at 60°C.

And that’s it — a quick and easy koji-based seasoning that will open the door to new flavors in your kitchen. You can use it, for example, in a salad (we’ll show you next time) or as a marinade for meat. Give it a try!