Ingredients
| 150g purple, white, red meat or blue meat radish or turnip | |
| ½ teaspoon salt | |
| 1 tablespoon shiokōji (see recipe) | |
| ½ teaspoon raw sugar | |
| SHIOKŌJI makes 500 ml (2 cups) | |
| 170g dried koji | |
| 60g salt | |
| 230ml filtered water |
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Instructions
| 1. | Peel the radishes. Cut in half lengthways and then into 7mm (¼ inch) slices. |
| 2. | Put in a bowl, sprinkle with salt and mix. |
| 3. | Allow to disgorge for 30 minutes and drain well. |
| 4. | Mix the radishes with the shiokōji and sugar in an airtight container. |
| 5. | Marinate for 15 minutes in the refrigerator before eating. |
| 6. | SHIOKŌJI |
| 7. | Sterilise a jar with boiling water for 1 minute. |
| 8. | Put all the ingredients into the jar, mix and seal tightly. |
| 9. | Keep the jar at room temperature for 7 days (in summer) or 10 days (in winter), stirring once a day with a clean spoon. |
| 10. | The shiokōji can be stored in the refrigerator for up to 6 months. |
| 11. | 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.