A recipe for a seasoning that uses white koji, which is rich in citric acid. This is a simple way to make a sour seasoning similar to ponzu soy sauce.

material

1. Fill a sterilized storage container with about half the amount of white koji (acid).

2. Pour enough soy sauce into the container so that the white koji is completely covered.

3. Using a clean spoon, mix until all of the white koji is mixed with the soy sauce.

4. Close the lid and store at room temperature out of direct sunlight.

5. After a few hours, the white koji will absorb the soy sauce and the volume of the soy sauce will decrease, so add more soy sauce again so that the white koji is covered, and mix.

6. Stir once a day and leave to ferment for about a week.

7. When the mixture becomes thick and the koji becomes soft, it's done!

When you try it, you'll find that it's full of citric acid and umami! Use it in your cooking instead of ponzu sauce!

You can also make this with 300g of dried white koji (acid) .