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Recipes

How to make Shio KOJI (Salt KOJI)

Koji Rice seasoning Salt Shio-Koji

How to make Shio KOJI (Salt KOJI)

Mix KOJI and salt (30% of KOJI) in a glass jar and add just enough water to cover the mix Lightly put the lid so that air gets inside Leave at room temperature for 7-10 days (depending on season) and shake once a day When ready keep in fridge to stop further fermentation  

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How to make Amazake Jam (Sweet Koji)

Amazake Koji Sweet

How to make Amazake Jam (Sweet Koji)

(Makes approx 400g) Koji (cultured rice) - 200g Filtered water - 300ml Warming device (yoghurt  maker , rice cooker with rice warmer function etc) Heat filtered water to 55-60°C. Mix Koji and warm water and place into the warming device. Keep it at 55-60°C for 10 hours. The rice cooker’s rice warmer function is usually set to maintain rice at 70°C. If you are using this function, leave the lid open and place a kitchen towel over the rice cooking bowl (see photo below) to maintain lower temperature. Koji culture will not be as active at above 60°C.   Amazake...

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Corn Thin Cracker with Miso and Avocado

Corn Thin Cracker with Miso and Avocado

(2 pieces) *Corn thin cracker /2slices *Avocado / ½ *Miso /little amount *topping sprouts /little amount ************************************************* Spread miso onto corn thin crackers.  Slice avocado then place onto corn thin crackers.  Put sprouts on the avocado.

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Sweet and Sour Miso Bean vermicelli Salad Noodles

Sweet and Sour Miso Bean vermicelli Salad Noodles

(Served for 1) *Boiled bean vermicelli noodles /100g      *Salad mix /handful      *Coriander /little amount finely chopped *Miso /1tbs      *Vinegar /1tbs      *Rice malt /1tbs      *Chili /little amount finely chopped *************************************************** Boil bean vermicelli noodles in the saucepan for 3 minutes.  Strain noodle and cool them down with running water.  Drain well and mix with salad mix. Mix miso, vinegar, rice malt and chili together in small bowl. Serve noodles onto the plate then add coriander and miso sauce on the top.  

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Quick Miso Soup

Quick Miso Soup

(Served for 1) *Boiling water /180ml*Miso /15g*Fresh leafy vegetables (salad mix) or sprouts***********************************************Put 15g of miso into the cup then pour 180ml of boiling water.Mix gently until miso paste dissipates.Put leafy vegetables and sprouts into soup.  

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