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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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.
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.