Building your koji larder ..

A selection of essential ferments in jars to help the home cook transform their flavours with koji.

In our home, these jars are the heartbeat of the kitchen.

I keep a constant rotation of these essentials because they make “eating well” effortless, even when inspiration and energy might be lacking midweek. By using Koji to tenderise, season, and brighten, you aren’t just cooking; you’re building layers of flavour and health that only time and fermentation can provide.

As you repeat these basics, you’ll find your own creative rhythm. Start small: choose two or three staples to house in your larder. Once you see how a teaspoon of Shio Koji or a dash of Tomato Koji changes a dish, you’ll be ready to dive into the rest of the collection.

  • Shio Koji

    Shio Koji (Salt Koji) – Powerhouse Seasoning The word for salt in Japanese is shio [å¡©], so shio-koji is essentially salt koji. While some call it a koji marinade or a koji cure, it is best to use whatever term comes most naturally to you. Shio-koji is made by mixing rice koji, salt, and water,…