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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.

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