Morning boost – Ama Koji


I normally have miso spread on toast to start my day, but sometimes, it feels like a bit heavy, then I chose fresh fruits and Ama Koji (Amazake / Sweet Koji) for that type of morning.

Cut fresh fruits and mix with Ama koji. If you like, you can spread some favourite flakes for crispiness.  Ama koji is already sweet (natural sweetness from rice – rice has broken down into glucose by Koji during Ama koji making process!!), so you don’t even need to add any syrup or honey.


The Ama koji is high in nutrition (Thanks Koji!!), very very gentle to digest. Instant energy source.

Adding your favourite fruits makes this bowl so fresh and colourful, great for staring your day!  Boost your day up! If you are smoothie lover, you can add Ama koji to your smoothie, and take advantage of Koji in your daily life.

How to make Ama koji -> click here.  In this article (omg, it is from 5 years ago!) , I used rice cooker to make Ama koji, but I don’t have rice cooker anymore! – I tried not to have electrical appliances in my kitchen as much as possible – I simply cook rice with a clay pot now and for Ama koji making, I use the “Suttle chef” from Thermos.

Have a nice day x



Vegan zucchini potage


I planted 4 zucchini sprouts this year, and they producing so much zucchini every day! More than I can handle for family of 2. My instagram and facebook post become all about zucchini, I’m sure my friends are sick of my zucchini posts, but when you have more produce than what you can consume,  your head space is filled with it! Asking friends if they want some, giving away to neighborhood, thinking about new recipes…..


Happy zucchini.

Melbourne weather is all over the place as usual, Feb is officially summer but since yesterday’s afternoon, it became like winter. Gray & windy. I am wearing ugg boots and already missing summer!  Having this weather for a half day, and all of sudden I realised I forgot to make soup! I love making soup from veggie. OH! this is it. The way to consume lots of zucchini! Zucchini potage! So I started making this potage 10 min to midnight 🙂

But my vegan potage is very simple and easy.


Shio koji
Soy milk to adjust final texture (option)

I normally use 1 onion for any type of veggie potage. slice them. If you have celery and carrot, add some slices of them. It bring nice aroma, not too strong, but just nice. I didn’t have them, I made with simply with onion & zucchini only.  Easily cut/slice zucchini as well. Put them in the pot. I cut 5 zucchini, including 1 super giant size.
Add 2-3 table spoon of Shiokoji on top depend on how much zucchini is there.
Put the lid on and cook without water. (If you are afraid of burning it, you can just pour a bit of water) I don’t touch it, I don’t even mix it. Just leave it.


All the juice come out from zucchini, and start smelling SO beautiful from combination with ShioKoji. Already yum. Very rich aroma.  Zucchini is covered by their own juice, and become very soft.  Blend them with hand blender.
Add soy milk to adjust texture if you like.

That’s all. Actual working time is less than 5 min.
Wash veggies, cut veggies, add Shio Koji. Blend them.

If the day is hot, you can enjoy as cold soup. For like today, Melbourne’s cold weather, we want hot version for sure. With nice sourdough from Loafer bread organic bakery.



Having soup in the pot makes me so happy and my weekend become nice & cozy with it. Hope my knitting project finish before proper winter comes!

Onion Miso


I want you to try making this Onion Miso. It’s pretty good!!
Last few months, I mostly use this miso for my miso soup.

100g   Onion
100g   Aged Miso

Mince the onion. Mix with Miso paste.Leave it in the jar.
You can start using straight away, but if you leave it, onion become brown (Miso pickled onion!) and become quite yummy.


This one is just made 10 min ago. Fresh one.

I felt little bit cold, then I thought, ” I need onion miso  soup right away to get rid of my cold from my body!!” so I made new jar.

Good thing about this onion miso is… you can take all of raw onion goodies, such as keeping the blood in a smooth state with a low viscosity,  helping absorb B1, antioxidant and promoting fat burning etc. as well as miso goodies!!

Normally it is too strong to eat raw onion so it need to be put in the water, but you don’t need to do that for this onion Miso.


And from the onion extract, this miso become milder. Even sweeter. I recommend to use aged miso than young /white miso for this onion miso since young/white miso with onion might become too sweet. (we want good balance of saltiness for Miso soup!)

Normally I use Dashi to make miso soup, but I also understand, you might feel too tired to make Dashi for a cup of Miso soup!  Why you bother! But wait! You don’t need to go instant!
If you are too busy or too tired to make Dashi, go with this onion Miso. Even without Dashi,without adding any vegetables, you cam make tasteful enough miso soup from this onion miso! (of course, you can use Dashi and use this onion miso! )

Of course, not only for miso soup, you can use for other cookings as well! Dressing, dipping sauce, marinade fish/meat….infinite usage 🙂

Keep the jar in the fridge!  Hope you enjoy it xx

Feb & Mar Workshop schedule

We started to take booking for Feb & Mar workshops from this week!
Some Feb’s schedule has be changed, so please check it again.

Copy of Feb & Mar Workshop schedule

Copy of Feb & Mar Workshop schedule (5)

Copy of Feb & Mar Workshop schedule (6)

New workshop!
“Shio Koji making & cooking”
We are so happy to start running this workshop, as we have many requests from people who loves Japanese and fermentation foods.
Once you have Shio-koji in your pantry, you can’t live without it. It is so good!!
Of course, the one you make your own is SO different from what you can get from shops! I’m sure this is going to be very useful seasoning for your cooking! Check it out!

Nuka duke – rice bran pickling is also newish, this might be a start of your fermented life, very interesting world is there. So fascinating!!

Any private workshop request, also any functions, parties and events inquiry, please send us message.

If you have any questions about workshop, ask us from here.
Or simply send us email

See you at the workshop xx  or somewhere on the street 🙂

Happy new year! Mirin is ready!

I can’t believe how quickly January goes. It is already 23rd of January! Happy new year to every one! Hope you had a great festive season. And also hope the rest of (almost) 11 months will be nice & happy days x

One of the thing I did this year is started to use homemade Mirin after more than 1 year of slow conversing into sugar from brown rice by koji – actually by the enzyme which was made from Koji.

It went really well!!
Smells beautiful, amazing amber colour. Very sweet. I am very happy about this outcome!
For squeezing, I used a hand-sawed cotton bag, but of course you can use any bags. Here is some other bags I use – recycled flour bag & cheese cloth FYI.

Inside of jar is like this.

and just pouring this liquid, and separated from lees.
I normally use this wooden mould, which is for tofu making originally. You can use any sort of strainer.

Mirining(!!) for just 2 bottles for this moment. I like this way. Bottling little by little and leave the rest for keep fermenting. And the lees (the one in the red bowl) !!! This is also amazing as well as Mirin.  Don’t throw it away, it can be used for many ways!  I mixed it with Miso and made marinade sauce this time.

I’ve just realised I didn’t write anything when I made this Mirin in 2016. I will write about it shortly!!!
Sweet Mirin. Sweet 2018.  Hope you had a nice start of 2018.

Miso marinaded grilled Salmon


Salmon fillet in your fridge?
Wanna try something new?

What about Miso marinade!!

First, place your salmon fillet on the kitchen paper.

Then sprinkle some salt on the fillet and leave it until water comes out.
Wipe the water with paper towel.

Now, prepare Miso sauce.
Use unpasteurised Miso paste if you can.

Then add some Mirin to make the miso paste softer. This makes easy to spread on the fillet as well as giving some sweetness to the miso sauce.
Something like this.

Now, spread this prepared miso sauce around the fillet!
Leave it for few hours to few days. Probably 1 day marinade is my favourite, but depend on my time and schedule, sometimes I cook within few hours, sometimes after few days. No stress.
While marinading, Miso’s enzyme works on salmon’s protein – changes this protein into Umami!! This is the beauty of using unpasteurised Miso!!

Then grill it! or Oven it! until it become nice and golden! Crispy on surface.
Miso sauce can easily get burnt, so make sure you put aluminum foil on top or grill on low heat.


I would normally serve this with rice, but out of stock today! so I served with burgur. Japanese food meets middle eastern! It worked quite all right.
Miso sauce on top of the fillet become nicely caramelised golden brown, this colour and smell stimulate appetite! The saltiness of Miso is perfectly matches with salmon.  Yum.


Garlic Miso

Have you tried Garlic Miso?
It’s pretty good! Once you make it, then it can be used for many ways! Today I was a bit hungry and needed little snack, so I toasted sliced sourdough bread and toss cucumber with garlic miso. Quick and easy snack, and super yummy.

So, how to make garlic miso. Super easy.
Here is my recipe.
6 Table spoons of aged brown rice miso.
2 Table spoons of Mirin
1 Table spoon of honey or 2 Table spoon of Rapadura sugar
1 Tea spoon of grated garlic

Mix all of them and heat it with low until Mirin’s alcohol will be gone away. That’s it. 1 tea spoon of garlic is pretty mild, so you like garlic garlic, you can add bit more garlic.



That’s it. Keep it in the clean jar and store in the fridge.

Cucumber x miso always works well, and of course, this garlic miso is very nice with cucumber. (If your cucumber is not super yummy one, then garlic miso will fix the flavour :-))




No extra cook or anything. Just toss it up and serve.

Aside to that, spread Garlic Miso on toast is very nice, too!

Just a little snack make me happy. Have a nice weekend xx