RIce Koji & on RIce

If you're familiar with Indonesian kecap manis—that thick, sweet, syrupy soy sauce—shoyu koji lives in similar territory.

Making Koji yourself is as satisfying as baking a perfect sourdough loaf. The aroma alone makes it worth it; sweet, chestnut-like and fresh as the head of a newborn baby. 

Unlike miso, shio koji is ready in about a week. Unlike pickling, there's no vinegar or long brining time. A great addition to your condiments. 

In Japanese, the rice for koji is described as katame (硬め), meaning "on the firm side" or "cooked firmly." It's similar to cooking pasta al dente, but with its own...