Tofuyo
An Okinawan fermented tofu: dried tofu cubes matured in rice koji, awamori and salt, traditionally with red Monascus koji, until the curd turns smooth and intensely savoury.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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Myeolchi jeot
Salted anchovies mature in a covered jar with brine. The fish can be seasoned for a meal, while the expressed liquid seasons kimchi and other dishes.
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Kaşar peyniri
Kaşar peyniri is a Turkish stretched-curd cheese. This entry documents a traditional raw-milk process described by the FAO and its regional history; it is not a home cheesemaking recipe.
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Cooked-bean koji garum
Cooked-bean koji garum is a dark liquid seasoning made from soft-cooked beans, rice koji, salt and water. A long warm hold lets koji enzymes break down the mash.
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.
Sikhye
A Korean sweet rice drink made by holding cooked rice in water drawn off barley malt until the grains float, then boiling and chilling it.
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.
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Yúlù
Yúlù is a Chinese fish sauce, a liquid drawn from salted fish, shrimp or fish-processing material after a long natural maturation, most associated with coastal southeastern production.
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Shottsuru
Shottsuru is the fish sauce of Akita, Japan, made from salted fish, most often the sandfish hatahata, which liquefies over a long maturation of a year or more.
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Prosciutto di Parma
Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.
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Gulf shrimp head-and-shell koji garum
Chef Alex Perry makes this modern shrimp garum from Gulf white shrimp heads and shells, koji, water and salt. He holds the mash at 60°C for two months, then strains the liquid for use as a seasoning.
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Yellow-pea koji garum
Yellow-pea koji garum is a dark liquid seasoning made by holding cooked split peas with rice koji, salt and water while the koji enzymes break down the mash.
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Meat-trim koji garum
Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.
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Rice-koji amazake
Cooked rice, rice koji and water are held warm for hours so koji enzymes turn the rice starch to sugars, giving a naturally sweet Japanese drink with no added sugar and no second fermentation.
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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.
Bettara-zuke
A sweet, crisp Japanese daikon pickle from Tokyo's Nihonbashi district, made by salting fresh radish and dressing it in rice koji, sugar or koji amazake without the heavy drying used for takuan.
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Fish sauce
Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.
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Colatura di alici di Cetara
Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.
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.
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Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.