The real name for this traditional Japanese seasoning is ‘shio koji’, but I figured fermented flavour bomb paste was a better descriptor for this book! It seems a little strange, but it’s actually an incredibly easy ferment and one which is easily incorporated into your daily cooking, bringing out umami flavours in any dish. It is a probiotic, so excellent for gut health, and breaks down proteins and starches, tenderising and bringing out sweetness. For the most cucumber-y cucumber you’ve ever tasted, toss in flavour bomb paste, allow to sit for 15 minutes, then enjoy. A cucumber has never tasted so good!
Makes 1 Cup
+ dairy free
+ gluten free
+ vegetarian
+ vegan
Ingredients
Dried rice koji
Water
Fine salt
Method
This recipe can be found on page 63 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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