Asparagus With Shiokōji & Olive Oil - Cuisine Magazine - From New Zealand to the World

Asparagus With Shiokōji & Olive Oil - Cuisine Magazine - From New Zealand to the World

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Ingredients

  • 200g thin asparagus
  • 2 tablespoons shiokōji (see recipe)
  • 1 tablespoon extra virgin olive oil
  • SHIOKŌJI makes 500 ml (2 cups)
  • 170g dried koji
  • 60g salt
  • 230ml filtered water

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