The Japanese Cooking Guide; Koji Rice
Koji is the Japanese fermented condiments as well as Miso paste, soy sauce, Mirin, Japanese sake. You will be impressed with "The power of Koji", "The Koji magic", once you start using "Shio Koji" in your cooking. Especially, to marinate meat and fish, it does not only tenderize them but also brings its umami, the savory flavor. In this site, I will explain what the koji rice is, how to make it, use it, and keep it!