From komekoji (dried enzymatic rice), you can also make your own seasonings and use them in various recipes as your “secret ingredient.” Thanks to Yuhi Che, a native Japanese woman living in the Czech Republic, we can gradually introduce you to them.
These seasonings can be used for marinating, as a dressing, in soups instead of broth, for stewing, baking, etc. It’s great to keep them ready in the fridge – they add a deeper flavor to your dishes and, of course, umami taste. Preparation is very simple; a yogurt maker can help, but it’s not essential.
First up is Garlic Koji.
Ingredients:
- Dried komekoji (alternatively genmaikoji or mugikoji) – 100g
- Salt – 10g
- Water – 120ml
- Ground or crushed garlic – 2–3 cloves
Method:
- Mix komekoji and salt in a clean jar
- Add water
- Add ground garlic and mix well
- Close the jar, but don’t tighten the lid too much!
- Let it ferment at room temperature for one week, stirring once a day OR let it ferment for 8 hours in a yogurt maker at 60°C
You’ll fall in love with this seasoning. It has so many uses and it’s simply amazing...
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