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2020.5.5

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wasabi.plus.japan

𓎩a Japanese home-cooking freak
𓎩a Japanese tradition freak
𓎩a homemade-with-a-twist freak
𓎩a fermented food freak
𓎩and a kōji freak
You a freak too?😆

𓆸 HAVE YOU MET KŌJI YET? Because once you do,

𓆸 HAVE YOU MET KŌJI YET?
Because once you do, there’s no going back.

You were fine before smartphones… until they took over your life, right?
That’s exactly what happens when you meet KŌJI—Japan’s magical fungus that transforms how you cook, eat, and feel.

KŌJI is the fungus behind Japan’s most iconic foods—like miso, soy sauce, and sake.
But here’s the real secret: you can use it every day in your own kitchen, as what is called “SHIO (salt) KŌJI”, a simple KŌJI seasoning.

In this class, you’ll be introduced to SHIO (salt) KŌJI, a natural fermented seasoning made from rice kōji, salt, and water. It enhances umami, tenderizes meat, supports digestion, and works as a flavorful salt substitute—all too good to be true and perfect for healthy, quickest, and deeply satisfying meals.

And it doesn’t stop there. You’ll also be introduced to a range of custom KŌJI seasonings like garlic KŌJI, onion KŌJI, chicken stock KŌJI, and veggie broth KŌJI, and many other original KŌJI seasonings. These all-purpose flavor boosters are homemade, additive-free, and endlessly versatile. My KŌJI blends are completely original—you won’t find them anywhere else.

<Workshop Highlights>
𓌉◯𓇋 A tasting of 8 to 10 original, one-of-a-kind KŌJI creations with fun, unpredictable variations—only available in my workshop!
𓌉◯𓇋 Creating your own SHIO (salt) KŌJI + 1 more tasty KŌJI seasonings to ferment at home
𓌉◯𓇋 An inspiring lunch featuring multiple KŌJI dishes that will open your mind to what’s possible with fermented flavors.

This workshop is for anyone who wants to cook quicker, smarter, tastier, and more naturally—with the everyday magic of KŌJI.

There’s no way you can leave Japan without learning about this!
So sign up now! Link in bio.

𓆸 もうKŌJI（麹）に出会いましたか？
一度出会ったら、もう手放せない！（スマホと同じｗ）

味噌や醤油、酒など、日本を代表する発酵食品を支える魔法の菌——それがKŌJI。
でも本当の魅力は、毎日の料理に活かしてこそ。

忙しい日のご飯も、シンプルなお料理も、KŌJIの力で驚くほど簡単においしく変わります。

このワークショップでは、発酵調味料「塩KŌJI」の作り方、そしてその使い方を学びます。
さらに、我が家に常備している鶏ガラKŌJI、コンソメKŌJI、出汁KŌJI、その他さまざまなオリジナル塩麹もご紹介！

すべて手作り・無添加、ここでしか出会えないレシピです。

レッスンは
𓌉◯𓇋 8〜10種類のオリジナルKŌJIの試食体験
𓌉◯𓇋 塩KŌJI＋もう1種類の変わり塩麹作り
𓌉◯𓇋 KŌJIをまみれのランチ
を含みます。

日本が誇る発酵の力を、あなたのキッチンに♪
毎日の生活に取り入れてみませんか？

日本語レッスンも承ります！

❀ A MUST-VISIT TRAVEL STATION IN KAWAGUCHIKO- KA

Realizing how all that precious time spent at NIS

Realizing how all that precious time spent at NIS has shaped me into who I am today…

日本語は下に↓ ❀STRAWBERRY SHIO KOJI –

日本語は下に↓
❀STRAWBERRY SHIO KOJI – A Sweet & Savory Surprise !

Because the strawberries I got weren’t so great, I decided to try making some shio koji with them. I thought I’d seen it all with my koji collection (refer to previous post) —chicken soup koji, dashi UMAMI koji, garlic koji… But this? This is next level.

The sweet-tart brightness of strawberries combined with the umami depth of shio koji creates pure magic. Sweet, salty, rich, and unexpectedly delicious. One taste, and it completely exceeded my expectations!

Perfect for dressings, grilled meats, fried fish, sauces, or even a refreshing seafood carpaccio. The possibilities are endless.
Got any other ideas? Let me know!!

𓆸𓂃How to Make : Strawberry Shio Koji
᛭ Strawberries – 150g (diced or sliced)
᛭ Koji – 75g
᛭ Salt – 25g
᛭ Water – Start with 60ml, then add 15ml if too thick

Mix everything together and let it ferment at room temperature for about 10 days to 2 weeks. (Give or take a few depending on your room temperature) Stir once daily using sanitized utensils.
If you have a yogurt maker like me; 6 hrs at 60 degrees Celsius.

The result? A mind-blowing balance of sweetness, saltiness, and deep umami!!

Definitely is a must-try so save and try, and tag me if you ever do or share with someone who might be interested!

❀イチゴ塩麹 – 甘じょっぱ旨味爆発！

買って来たイチゴがあまり甘くなかったので塩麹にしてみました！
鶏ガラ麹、出汁麹、にんにく麹…いろいろ作ってきたけど（以前の投稿参照）、これは想像以上の美味しさ！

イチゴのフルーティーな爽やかさと、塩麹の甘みとコクが奇跡の旨味に✨

ドレッシング、グリルしたお肉、お魚のフライ、ソース、白身魚のカルパッチョ… 何にでも合いそう！

他にも良いアイデアあったら教えてね♪

𓆸𓂃作り方：イチゴ塩麹
᛭ イチゴ – 150g（ダイスカット or スライス）
᛭ 麹 – 75g
᛭ 塩 – 25g
᛭ 水 – 60ml（もったりしてたら+15mlで75ml）

全部混ぜて室温で10日から2週間程発酵させるだけ！(室温によって前後します）
消毒したスプーンなどで一日一回かき混ぜる。
ヨーグルトメーカーを使う場合：60℃で6時間前後。

シンプルだけど、味は革命的！なのでセーブして絶対に作ってみて（作ったらタグ付けしてね）！！！
このレシピに興味ありそうなお友達にも是非シェアを♬

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