Do you know “koji”?
Koji is the ingredient that has been used for long time in Japan to make soy sauce, sake, miso, etc. -- essential food for everyday Japanese dishes.
Koji is made from rice that has been inoculated with the spores of a benign mold called Aspergillus oryzae. It can combine with salt and soy sauce and allowed to ferment; it will be shio-koji (salt koji) or shoyu koji (soysauce koji). It will be fantastic sauce and can be used as a marinade for meats, fishes, and vegetables.
I will surprisingly draw natural umami flavor from any of these food. Or you can just add to tofu and natto to eat its own! As a matter of fact, I heard many celebrity chefs in NY are started to incorporate koji for their dishes!
This is one that easy to make shoyu koji (it has koji and solar salt)
How to use it? – just add120cc soy sause, then leave for 1 week (during summer) or 2 weeks (during winter) while mixing once a day.
You use soysauce koji, instead of regular soysauce. It just taste better. It gives more subtle flavor!