&LAB TOKYO Kitchen
Recipes
Home recipes from Chie Ando, a Tokyo cooking teacher specialising in koji, fermentation and raw food. Start with shio koji and amazake, then bring koji into everyday cooking.
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Koji × Olive oil Three Small Plates with Koji and Olive Oil About 25 minutes -
Koji basics Amazake with a Yogurt Maker (Koji Only / With Rice) About 8 hours (mostly hands-off) -
Koji Shio Koji Acqua Pazza with Sea Bream About 20 minutes -
Koji basics How to Make Shio Koji (Room Temperature / Yogurt Maker) 10 minutes to prepare (1–2 weeks at room temperature, or 6 hours in a yogurt maker) -
Koji basics How to Make Shoyu Koji (Room Temperature / Yogurt Maker) 5 minutes to prepare (1–2 weeks at room temperature, or 8 hours in a yogurt maker) -
Koji Tomato and Shio Koji Marinade with Dill About 10 minutes -
Koji Shio Koji Veggie Fried Rice About 10 minutes -
Koji Chickpea Spice Curry with Shio Koji Soak for half a day; about 1 hour to cook -
Koji × Olive oil Kabocha Potage with Shio Koji and Olive Oil About 30 minutes -
Japanese New Year Winter Namasu with Ama-koji and Persimmon About 10 minutes -
Japanese sweets Rice Flour and Amazake Dorayaki with White Bean Paste About 30 minutes, plus about 2 hours for the bean paste (not including soaking) -
Fermentation Kombucha Macedonia with Figs and Blueberries About 15 minutes (plus chilling) -
Seafood × Koji Spiced Aji Nanbanzuke with Ama-koji About 40 minutes (plus chilling) -
Seafood × Koji Tai Chazuke: Sea Bream Marinated in Shoyu Koji About 15 minutes (plus marinating) -
Koji Bright Red Beetroot Borscht with Shio Koji About 1 hour 40 minutes -
Rice Brown Rice Seafood Paella About 1 hour 20 minutes (plus soaking the brown rice) -
Raw sweets Raw Fig Cake with Amazake and Shio Koji 30 minutes (plus soaking the nuts and about 5 hours in the freezer) -
Raw sweets Raw Cacao and Avocado Mousse 10 minutes (plus at least 30 minutes chilling) -
Cacao Lamb Chops with Dark Chocolate Sauce and Yuzu Kosho About 20 minutes (plus bringing the meat to room temperature) -
Seasonal Flower Garden Salad with Honey Mustard Dressing About 10 minutes -
Koji Asparagus with Parsley Shio Koji Sauce and Almond Milk Foam About 10 minutes -
Olive oil × Cheese Gouda, Olives and Dried Tomatoes Marinated in Olive Oil About 10 minutes (plus marinating) -
Olive oil Shirako Flan with Dashi and Olive Oil About 30 minutes -
Olive oil Baked Apple with Olive Oil, Cinnamon and Honey About 35 minutes -
Olive oil Potato and Onion Millefeuille Baked with Olive Oil About 50 minutes -
Olive oil × Cheese Crispy Rice Crust Pizza with Pear and Blue Cheese About 20 minutes -
Olive oil Mushroom Cappuccino Soup with Olive Oil About 25 minutes
Learn koji hands-on in Tokyo — UMAMI & KOJI LAB More recipes in Japanese（日本語）