We’re continuing with recipes using komekoji, prepared for us by Yuhi Che. From this dried enzymatic rice, you can fairly easily create your own seasonings. Here, we’ll show you how to make tomato koji.
Ingredients:
- Dried komekoji (alternatively genmaikoji or mugikoji) – 100g
- Salt – 30g
- Finely cut tomatoes – 250–300g
Method:
- Mix the komekoji and salt in a clean jar
- Add the tomatoes and mix thoroughly
- Close the jar, but don’t tighten the lid!
- Let it ferment at room temperature for one week, stirring once a day OR ferment in a yogurt maker at 60°C for 8 hours
Simple and perfect. We’ll soon add a traditional Japanese recipe that uses tomato koji, to inspire your cooking.
