Koji[麹] is a Japanese typical fermentation starter to make Sake, Miso, Soy sauce, and others. Sio-Koji mixed with salt is one of multi-purpose condiment essential. It goes with various dishes such as meats, vegetables and so on. Here is a recipe using Sio-Koji, and how to make Sio-Koji.
[ Sio-Koji ]
・Boiled water 300ml
1. Dissolve salt in hot water, and let it cool down around 60 degree
2. Add Koji and mix well
3, Keep at room temperture, and mix it once a day for 1week.
It will be ready for 1week, After that, keep in fridge.
肴Ate: Cracker with Salted cream cheese
・Cream cheese 1box
・Sio-Koji 2 table spoon
・some spring onion
1. Put Sio-Koji into plastic bag, and cover the whole surface of cream cheese to pickle it, and keep in fridge for 1day.
2. Next day, Remove Koji with a kitchen paper
3. Slice the cheese, and put on clackers and put some chopped spring onion.
We recommend to drink with Suijin. It has cleanness & richness of Junmai sake with super dry finishing, and it matches well not only Japanese foods but also Western foods, especially with cheese.
Give it a shot!!