Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals. Ingredients Fresh mushrooms (Any kind of mushroom is OK.) Salt Koji 1-1.5 tbsp per 100 g of mushrooms Instructions Prepare a pan and boil water. Slice the mushrooms. Cook mushrooms for 1.5 mins. Then drain the excess water. Prepare a clean food container. Mix the mushrooms and salt koji together. When it cools, store in the fridge. It lasts for 5 days.
The texture is crispy but sticky. Soy sauce soaks into the simple onigiri (rice ball) and savoury smell spreads in your nostrils. Ingredients (for 2 servings) 360 g Freshly cooked rice A proper amount of mixture of soy sauce and mirin (soy sauce : mirin = 2:1) (onigiri sauce) Sesame oil for greasing Instructions (cooking time: less than 20 mins) Wet your hands with water so that the rice won’t stick. Make sure not to use salt because the onigiri will be seasoned by soy sauce later. Place the cooked rice and hold it between your palms. Form the rice into a round or a triangle by pressing lightly with […]