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Recipes

1504 records with their sources, across 11 categories.

All condiments19Fermented, enzyme-ripened and mixed seasonings12Legume, seed and plant-protein ferments3Vegetable lactic2Garum and fish sauces1Koji, mold starters and mold-ripened ferments1
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A bowl and jar of pale, grainy shio koji on a wooden table, with rice koji grains and salt nearby.
Elevated risk

Shio koji, rice-koji salt seasoning

A Japanese seasoning of rice koji, salt and water, left at room temperature until the koji's enzymes and its microbes turn it into a savoury, salty paste for marinades and dressings.

Japan · Traditional method
· Condiments