Ingredients
| 200g thin asparagus | |
| 2 tablespoons shiokōji (see recipe) | |
| 1 tablespoon extra virgin olive oil | |
| SHIOKŌJI makes 500 ml (2 cups) | |
| 170g dried koji | |
| 60g salt | |
| 230ml filtered water |
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Instructions
| 1. | Clean the asparagus and remove the woody ends. |
| 2. | Combine all the ingredients in an airtight container and marinate for at least 30 minutes in the refrigerator before eating. |
| 3. | SHIOKŌJI |
| 4. | Sterilise a jar with boiling water for 1 minute. |
| 5. | Put all the ingredients into the jar, mix and seal tightly. |
| 6. | The shiokōji can be stored in the refrigerator for up to 6 months. |
| 7. | TIP You can use this wonderful umami condiment for everything! Marinate vegetables, fish, meat or tofu, mix with a salad dressing, add to soups or prepare sokuseki-zuke. |
Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.