Koji


July 28, 2016

Event Recap: Preserving and Cooking with Shio Koji @ Preserved Oakland

by Yoko Kumano

This was our second time teaching the Preserving and Cooking with Shio Koji class at Preserved, a retail shop focused on preserved and fermented goods, owned and operated by our good friend Elizabeth. The shop is full of tools, books, and goodies to help you pickle, brew, jam, and can to your heart’s content. Elizabeth has […]

July 14, 2016

Off-Site Event: Preserving and Cooking with Koji

by Umami Mart Staff

Join us next Thursday, July 21, at Preserved (5032 Telegraph Ave.) in Oakland, where Yoko and Kayoko will be teaching a class about Preserving and Cooking with Koji. Koji, or Aspergillus oryzae, is a rice mold that’s been used in Japan to produce sake, miso, and shoyu for hundreds of years. Recently, modern chefs have discovered the wonders of shio […]

March 12, 2014

MOTOism: Homemade Miso

by Moto Yamamoto

As you may know, we recently bought a country house in the deep woods of Connecticut. We now own 9 acres of land, and my imagination goes wild with what to do — from building a chicken coop to a greenhouse, to planting yuzu and plum trees — an all Japanese vegetable garden. Unfortunately these […]

November 22, 2013

Kuishinbo: Oname Koji

by Yuki HD

I met a wonderful couple on Instagram, who I visited on my last trip to Japan. When they cook, they always use local ingredients prepared with such care and style. I look forward to their dinner picture everyday and I often leave comments telling them how great their meals look. One day a couple of […]

October 28, 2013

Kitchen Follies: Shio-Koji Roasted Chicken

by Kayoko Akabori

In life, I’m all about making mistakes. The important thing is to just try everything! I was always the person to ask all the stupid questions in class; I’ve never had much of a fear of failure or looking dumb in public. I actually just tripped and fell on a busy street with full-on Farmer’s […]

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 […]

July 31, 2012

MOTOism: Miracle Koji Marinades

by Moto Yamamoto

After I posted salt koji recipe a couple of weeks ago, I found out koji is literally a miracle condiments. This is the easiest thing to make, as long as you can find koji (usually at the Japanese grocery store), and the result is super-tacular. Marinate meat, even chicken breast, and it will never go dry. […]

June 19, 2012

ReCPY: Shio Koji

by Moto Yamamoto

Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now. What is it?  It is a mix of salt and koji mold. Wiki says, “Koji (Aspergillus oryzae) is a mold used in Chinese and Japanese cuisine to ferment soybeans. It is also used in the making of alcoholic beverages such as sake, and shochu.” Basically koji is used to make […]