Koji (Aspergillus oryzae) is a type of fungus that is used over the centuries in Japan. Koji is the key ingredient of the production of Japanese staple foods and drinks such as sake, miso, soy sauce, and more. Koji might be a secret of longevity in Japan.


GARLIC SOY SAUCE KOJI　（KOJI FERMENTED SOY SAUCE WITH GARLIC）

Ingredients

Dried rice koji
Soy sauce
Garlic

Direction

Mix everything together and close a lid. Ferment for 1~2 weeks in a dark cool place (room temperature)
Keep in the fridge when it is thickened. Rice should be soft.

Use this to marinate meat and fish, stirfry vegetables, and flavor soup. Make dressings, dips, and more!


にんにく醤油麹

普通の醤油麹と作り方は一緒。醤油と麹を混ぜる時に、にんにくも加えます。にんにくはまるごとでも、刻んでも良いです。

納豆やお刺身のたれにも炒め物にも！ほんの少しスープに加えると、一気に味に深みがでる、魔法の調味料＾＾



Please subscribe my channel :)

Instragram↓
https://www.instagram.com/vegefuldays/

Website↓
https://www.veggiefuldays.website/


#koji #fermentedfood #healthygutrecipe