You probably won’t have heard of it, but if you like soy sauce, miso or sake, you will have already eaten koji, a natural umami-packed seasoning made of rice fermented with special mould spores, it’s a key component in Japanese cooking, and it’s claimed that it can help strengthen the immune system. You can buy pouches of shio koji – now something of a trend – easily online and in Asian and Japanese grocers.
- salmon fillets 2
- shio koji 2 tbsp
- bok choy 1 pack
- sesame oil to drizzle
- sesame seeds a sprinkle to serve