Ume koji
A refreshing flavor that can be used as a dressing or mixed with hot water to create a drink that will pleasantly cleanse your stomach — at least according to Yuhi Che, our Japanese friend and the author of this recipe.
Ingredients:
- Komekoji – 100 g
- Umeboshi plums (pitted) – 4–5 pcs
- Water – 100 ml
Method:
- Chop or tear the umeboshi into small pieces
- Mix the koji and umeboshi together, then add the water
- Place in a clean container and let it ferment at room temperature for 3–5 days, or for about 8 hours at 60°C
- If you like, you can blend the mixture until smooth
The finished mixture can be used as a dressing. In the photo, it’s served over chicken breast.
Enjoy your meal.
