Here is the recipe for our most popular dressing!
The recipe itself is very simple, but the Shoyu Koji (soy sauce Koji) is the key ingredient.
Shoyu Koji is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness in foods. It’s made of just soy sauce and rice Koji. Rice Koji is steamed rice that has been treated with Koji mold spores. Koji is a specific strain of mold that has been cultured over the centuries.
As it is a fermented food, it has many potential health benefits such as boosting the immune system. It also adds depth of flavor and is an essential ingredient in our dressing.
We make Shoyu Koji by ourselves from Urban Hippie’s rice Koji which is the Miso company in Nelson. You can buy them at JANKEN, so let us know if you want to try them!.
PROBIOTIC CARROT & KOJI(fermented rice) DRESSING
250g Organic carrot
25ml Shoyu Koji (soy sauce Koji)*
75ml Soy sauce
100ml Rice bran oil
100ml Rice vinegar
65g Brown sugar
*If you don’t have Shoyu Koji, make soy sauce 100ml instead of 75ml.
1. Wash and dry carrots, cut off the stems and cut into chunks.
2. Put all the ingredients in a blender and blend until smooth.
＊Keep it in a fridge and consume in 6 days.