(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:
- Combine komekoji and salt in a clean container.
- Add water.
- Add the cut wild garlic and mix everything thoroughly.
- 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!
