Shio Koji Kimchi

Greetings from Kyoto

Shio Koji has been on my radar for a year or so now. Suddenly is has become all the rage in Japan. It is a cooking ingredient that combines koji — the ‘national microorganism’ of Japan which is responsible for fermenting things like sake, shoyu and miso — with salt. Koji brings a lot of umami to the party, which makes it great for flavoring foods. In the past year, the amount of products on the shelves that include shio-koji is quite amazing. I recently bought a cookbook that is entirely devoted to cooking with shio-koji.

Last evening at the supermarket, I encountered Shio Koji Kimchi and decided to give it a try. It was pretty good. It was sweeter than the average kimchi in Japan. (In Japan, kimchi can be pretty mediocre. But some can be really good.) I would really like to try some quality kimchi made with and without shio-koji, to have a taste test. However, more than the taste of this particular product, it got me really thinking about using shio-koji in my cooking.

There are no comments yet.

Leave a Reply

ContactCopyright © OpenKyoto, All Rights Reserved.