200g thin asparagus
2 tablespoons shiokōji (see recipe)
1 tablespoon extra virgin olive oil
SHIOKŌJI makes 500 ml (2 cups)
170g dried koji
60g salt
230ml filtered water

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1.Clean the asparagus and remove the woody ends.
2.Combine all the ingredients in an airtight container and marinate for at least 30 minutes in the refrigerator before eating.
4.Sterilise a jar with boiling water for 1 minute.
5.Put all the ingredients into the jar, mix and seal tightly.
6.The shiokōji can be stored in the refrigerator for up to 6 months.
7.TIP You can use this wonderful umami condiment for everything! Marinate vegetables, fish, meat or tofu, mix with a salad dressing, add to soups or prepare sokuseki-zuke.

Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.