Are you consciously eating fermented foods? In order to prepare the intestinal environment and maintain health, it is said that it is ideal to consume fermented foods at every meal. Fortunately, Japanese cuisine is rich in fermented foods such as miso, soy sauce, and rice bran pickles that are easy to find on the table. Among these varieties, the one that chef Rinko Shizuno is currently focusing on is onion koji.

“I think many people are familiar with shio-koji. Onion-koji is an evolved version of that. It has a condensed umami flavor and is a versatile seasoning that can be used for anything, just like consomme. Cooking repertoire It spreads and the taste is decided by this one. I use it every day so much that I feel uneasy when I run out
"Onion koji" that has made Mr. Shizuno so obsessed. Not only is it delicious, but it is also nutritious.

Not only is it delicious and convenient! Condensed good nutrients

In the first place, fermented foods are foods whose taste and nutritional value have been enhanced by microorganisms such as bacteria, yeast, and mold. Koji is mainly made by adding koji mold to grains and breeding them.
In other words, onion koji is fermented onions with koji, and is a fermented food in which the nutrients of both koji and onions are condensed.

Onions are rich in quercetin, a type of polyphenol. Quercetin has anti-oxidant and blood circulation-promoting effects, which is why it is said that eating onions makes your blood smoother. It also contains oligosaccharides and dietary fiber, so it is also attracting attention for its intestinal regulation effect.
"By making onion koji, in addition to the dietary fiber of onions, the koji mold contained in koji and the oligosaccharides contained in both can be taken efficiently, and it can be expected to improve the intestinal environment." (Shizu) Mr. No)
You can expect various health effects to trim your intestines. It also has anti-aging effects due to its antioxidant properties.

It's hard to make fermented food yourself! ? No, "onion koji" is surprisingly easy!

"The only ingredients are onions, koji, and salt. It's easy for anyone to make because it's just a matter of mixing it once a day." (Mr. Shizuno)

[Ingredients] (Amount that is easy to make)
200g koji
600g onion (about 2 large)
70g salt

[How to make]
1. Loosen the koji into pieces.

2. Cut the onion into suitable sizes and put it in the mixer.

3. Mix 1 to 2 with salt, put in a sterilized bottle, and ferment at room temperature.

"You want to keep the air out, so cover it with kitchen paper and secure it with a rubber band. Mix it once a day."

“On the left is the onion koji that has finished fermenting. When it turns pink like this, it is ready. Fermentation takes 4 to 5 days in the summer and more than 2 weeks in the middle of winter, so please use the color as a guide. Put it in a container and put a lid on it and save it.It will last for about 3 months.”

There are many ways to use it! You should be able to eat fermented foods every day

For dressing, pasta and stir fry! It has a rich and umami flavor, so it is also recommended as a secret ingredient for curry. It can also be used as a substitute for stir-fried onions, so if you always have it on hand, making hamburgers will be easier.”
See below for hamburger portions.

[Ingredients] (for 4 people)
2 tablespoons onion koji
Aibiki meat 500g
20g bread crumbs
3 tablespoons milk
1 egg
pepper as needed
*It is also recommended to add nutmeg if you like.

summary

If you think that you have to eat fermented foods at every meal, you may feel that the hurdle is a bit high. However, if there is "onion koji" that can be used freely regardless of the genre of cooking, even people who say "I can't drink miso soup every day" should be able to easily incorporate fermented foods every day. Please use all means.

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