Shio Koji

Shio Koji. Lately, I have been putting that $H!T on everything. Ever since I finished the Koji Alchemy book, which I highly recommend, I have been trying to get my hands dirty with koji. No deep dive here yet, just small baby steps. It started with just seasoning with a bottle that you can just buy and use it right away like any type of seasoning. I would use it as a marinade or as a finishing when sautéeing vegetables, (Nicholas loves it). Everything came out pretty tasty so far, and I’ve found there’s less of a chance of over-seasoning as long as it’s used sparingly. Note that shio koji has both sweetness and saltiness, and the commercial ones tend to be a little bit on the saltier side.

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