Very useful Onionkoji brings lots of Umami flavour to your table.
For dressing, as a Soup Stock, you can use it for lots of dishes!



100 g MiSoLa fresh koji
30 g salt
200 g onion


130 g MiSoLa shio koji mix
200 g onion


1. Prepare a clean jar for storage.
2. Mix koji and salt completely in a bowl.
3. Grate or chop onion.
4. Add grated onion to the bowl and mix them with a spoon.
5. Leave it at room temperature for a week for fermentation. Mix it entirely with a spoon once a day. Do not close the lid, just put it on the top.
6. After a week, close the lid and keep it in the refrigeator. Use it away in about one month.|

* If you like garlic, you can add 2 cloves of garlic! Enjoy! 
(The color will be a little bit greenish because of the iron from the garlic).