Ingredients


October 9, 2013

Upcoming Event: Koji Workshop with Sonoko Sakai

by Kayoko Akabori

Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. Recently, shio-koji (salt koji) has been discovered as a miracle cooking ingredient that pumps up the umami factor to any ol’ dish. We’ve talked a lot about shio-koji on Umami Mart in the last year — it’s all […]