Skip to content

About

I moved to Saiki in southern Japan in 2008. About a year after arriving I met Myoho Asari, the woman behind the shio-koji boom in Japan. Since then we have become friends and she has taught me about koji and how to use it in my cooking. I have learned this lesson: Everything tastes better with shio-koji.

Shio-koji really is a magical condiment that brings out the flavors of meats, fish and vegetables. Using shio-koji instead of salt lowers the overall salt content of any dish and being a fermented food it is rich in enzymes.

I started this blog to share cooking ideas and things that I have learned about koji.  I also want to share stories about Koujiya-Honten, our local koji shop that has been run by the Asari family for eight generations.

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: