Onion Koji – A Simple Umami Boost
Once again, we return to the versatile world of komekoji with a recipe from Yuhi Che. Using enzymatic rice, it’s surprisingly easy to make your own seasoning or marinade, which can then elevate your favorite dishes. Today, we’re sharing onion koji.
Ingredients:
- Dried komekoji (or genmaikoji) – 100 g
- Salt – 60 g
- Onion – 300 g
Method:
- Combine the komekoji and salt in a bowl.
- Finely chop the onion.
- Mix the onion thoroughly with the komekoji and salt.
- Transfer the mixture to a clean jar. Close the lid loosely—do not tighten!
- Let it ferment at room temperature for three days, stirring once daily, or ferment for 10 hours at 60°C.
Simple, yet incredibly flavorful. Try your onion koji next time with dishes like crispy fried calamari rings.
