A New Way to Cook & An Old Remedy!

Fermented Salt and Malted Rice

A few months ago, a cooking fad was going around Japan. Using malted rice, salt and water, we can grow a kind of yeast culture. It takes about 10 days to ferment. It will keep for maybe 6 months.

We use this shio-kouji to marinate meat, or add to a dish as one of the seasonings. What it does is really bring out the flavor of the ingredients.

Someone had given me a little jar of it to try so last night I tried bite-size chicken simmered in tomatoes with eringe mushrooms and green beans. It was very good.. a very nice blend of flavors.

So today I sent Hiroo out to the store to buy some of the dried malted rice so I can make a batch of this shio-kouji for myself. I mixed up: 300 g of dried kouji, 90g salt and 450cc of water. Now all I have to do is wait for it to ferment and remember to shake the jar every 2 or 3 days. (ask for kome kouji at the Japanese market!)

Mix, kouji, salt and water. Let stand 10 days.

Mix kouji, salt and water.


An Old-Fashioned Home Remedy


My herb garden is being almost taken over by creeping thyme so I decided to make some Ginger and Thyme extract. This is a good remedy for sore throats or a tickle in your throat. I had been directly exposed to the electric fan so I have a sore throat and slight cough. This is the perfect thing.

Just pick a big bunch of the thyme, wash it well and drain. Put it in a big enamel pot with one bulb of sliced fresh ginger and 1 liter of water. Boil over medium low for 30 minutes. Let cool slightly and strain. Add honey to taste and the juice of one lemon! That’s all there is to it. Keep it in the refrigerator for up to 2 months. Drink it straight  (about a shot glassful or 2!)

Ginger and Thyme ( a throat remedy)

1 Comment (+add yours?)

  1. Becky nielsen
    Aug 12, 2012 @ 11:33:03

    You come up with such interesting recipes! Not sure how easy it would be to find the malted rice, but probably available online. and I love the looks of the thyme ginger remedy.


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