Umami seasoning squared. Yuhi Che combined the power of koji and tamari to create a wonderful marinade, which she used on fish before baking (and even inside the fish — though that part isn’t visible in the photo).
The preparation is simple and mainly requires time — but the result is absolutely worth it. That’s why we’re happy to share this recipe and highly recommend trying it out. And not just for fish — you’ll surely find your own ways to use it!
Ingredients:
- Komekoji (or Genmaikoji) – 100 g
- Tamari – 200 ml
Method:
- Mix the komekoji and tamari thoroughly
- Place the mixture in a clean container and let it ferment at room temperature for 5–7 days, or for about 8 hours at 60°C
- If you like, you can blend the mixture until smooth
You can use the finished mixture in regular recipes instead of salt to season almost any dish.
Enjoy your meal.
