Garlic koji (Ninniku Koji)

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:

1. Mix komekoji and salt in a clean jar
2. Add water
3. Add ground garlic and mix well
4. Close the jar, but don’t tighten the lid too much!
5. 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...