Onion koji

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:

1. Combine the komekoji and salt in a bowl.
2. Finely chop the onion.
3. Mix the onion thoroughly with the komekoji and salt.
4. Transfer the mixture to a clean jar. Close the lid loosely—do not tighten!
5. 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.