Basil koji
Another unique seasoning you can easily make at home is Basil Koji. Once again, thanks to Yuhi Che, who continues to amaze us with how komekoji and other products can be used in new and creative ways.
The preparation is, as usual, wonderfully simple — just the way we all like it.
Ingredients:
- Dried komekoji (alternatively genmaikoji or mugikoji) – 100 g
- Salt – 35 g
- Water – 130 ml
- Cut fresh basil – as desired
Method:
- Mix the komekoji and salt in a clean jar
- Add the water
- Add the chopped basil and mix thoroughly
- Close the jar, but don’t tighten the lid!
- Let it ferment at room temperature for one week, stirring once a day OR ferment in a yogurt maker at 60°C for 8 hours
This way, you’ll have a ready-to-use seasoning for further cooking — like chicken with basil koji, which we’ll introduce here very soon.
