Ssal-jocheong (rice syrup)
A Korean rice syrup: cooked rice is converted by barley malt in a long warm hold, strained, and the sweet liquid is boiled down until it pours like maple syrup.
Recipes
1504 records with their sources, across 11 categories.
All condiments5
Fermented, enzyme-ripened and mixed seasonings2
Koji, mold starters and mold-ripened ferments2
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings2Koji, mold starters and mold-ripened ferments2Garum and fish sauces1Filtered to
Recipes
Shio-koji
Shio-koji is a Japanese seasoning of rice koji, salt and water, left at room temperature until the grains soften and turn sweet and the mixture thickens.
Ama-koji
A thick, naturally sweet rice-and-koji preparation used to add body and sweetness to marinades, dressings and sauces. This method follows a published Marukome home recipe and is an enzyme-conversion hold, not a way to grow koji mould.
High risk
Koji mushroom garum
Mushroom garum turns mushrooms, rice koji, salt and water into a dark savoury seasoning. A sustained warm hold lets koji enzymes break down the mixture before straining.
Shoyu-koji
A Japanese kitchen condiment of rice koji matured in soy sauce until the grains turn soft and sweet. The same name also means the mould-grown soybean and wheat used to brew soy sauce.