You can make miso by simply mixing koji with cooked beans and salt and then leaving it to rest for as little as 10 days. This creates a delicious, mild creamy miso that is perfect in soups and salad dressings.
For step-by-step instructions see our miso page.
By altering the ratio of koji:beans:salt and then leaving the miso to mature for longer periods of time you can create rich, dark misos. This green lentil miso is perfect after 6 months.
Koji has been used for centuries to create delicious Japanese foods – from miso and soy sauce, to sake and mirin.
Umami Chef is the first company in the UK approved to make koji; so now you can make authentic Japanese foods from the comfort of your own home.
Here are a few other delicious foods you can make with the miracle ingredient, koji:
If you have access to a yoghurt maker (or any equipment capable of holding food at 60°C) then it’s very easy to make amazake, a traditional Japanese drink renowned for its health benefits.
- 1 packet Umami Chef Koji
- 20 g Salt
- 250ml Water (boiled, then cooled)