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.
Good combination of salmon, shiitake mushrooms and garlic soy sauce! Ingredients (2~3 servings) Salmon fillet: 2 540 cc of rice Garlic: 2 cloves (chopped) Shiitake mushroom: 4 (sliced) Soy sauce: 2 tablespoons Cooking sake: 3 tablespoons Dashi: 600cc (including cooking sake and soy sauce) Butter: 2 tablespoons Black pepper: for taste Sesame seeds: 3 teaspoons Instruction Rinse the rice (To learn how to rinse rice, check this page). Finely chop the garlic. Slice the shiitake mushrooms. After the rice is soaked, put it in a pot. And add the soy sauce, the cooking sake, and the water, the garlic, the shiitake mushrooms and the salmon fillets in the pot. Cook the […]