Shigeru Minami on Nostr: On weekends, I prepare shio koji and soy sauce koji using rice koji. They’re ...
On weekends, I prepare shio koji and soy sauce koji using rice koji. They’re fermented seasonings that take about a week to be ready.
They have a mild natural sweetness, and I use them in all kinds of dishes like stir-fries, soups, and even to season natto 🌾
Published at
2026-03-28 12:53:58 UTCEvent JSON
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