SWEET-SAVOURY RADISH WITH SHIOKOJI - Cuisine Magazine - From New Zealand to the World

SWEET-SAVOURY RADISH WITH SHIOKOJI - Cuisine Magazine - From New Zealand to the World

www.cuisine.co.nz

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Ingredients

  • 150g purple, white, red meat or blue meat radish or turnip
  • ½ teaspoon salt
  • 1 tablespoon shiokōji (see recipe)
  • ½ teaspoon raw sugar
  • SHIOKŌJI makes 500 ml (2 cups)
  • 170g dried koji
  • 60g salt
  • 230ml filtered water

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