My Household's Secret to Easy Chores: Garlic Koji for the Capable Wife - Additive-Free, Safe, and Full of Energy

Garlic

As you know, it has many health benefits and
can be called a world-class superfood.

Are you eating it?

The health benefits cannot be overlooked, but
the presence of garlic is truly immense.

Just adding a little to a stir-fry
makes it taste authentic,
and it also works as an accent in stews.

It goes perfectly with tomatoes,
and whether or not there is garlic in tomato sauce

makes a huge difference.

Just adding a little bit of garlic
really changes the dish, doesn't it?

Garlic makes the deliciousness of food skyrocket.

But what do you do when you only want to use a little bit of garlic?

First, you get the garlic,
peel it, chop it, or grate it...

Honestly, isn't that a hassle?

Even though I only want to use a tiny bit,
when it takes so much effort each time,

a lazy person like me would think,
"Well, I'll skip the garlic this time."
and my usage frequency dropped.

"I use the tube type because it's less trouble."

Yes, yes, we live in a convenient world, don't we?

If you have a tube, you can incorporate garlic
very easily, right?

But, from a certain point on, I stopped using
tube-type garlic entirely.

Because, have you ever looked at the back of the tube?

When you look at this

- Is Chinese-grown okay?
- What is a processed garlic product?
- Everything after the / is an additive... isn't that a lot?
- Is it really necessary to put in this much?
- Plus, they're even using flavoring.

There's just so much to pick apart here.

I mean, it's not good to worry too much, but
wouldn't you prefer safer ingredients if possible?

Then, one day in our home,
the Garlic God descended.

The already amazing power of garlic
gained the power of fermentation and its strength exploded.

It evolved into super garlic.

That's why I call it the Garlic God, haha.

But, I'm not exaggerating when I say

- You can use it just by taking it out of the fridge
- It's easy to use in various dishes
- It's good for gut health
- It makes ingredients tender

It's just full of great benefits.

The Garlic God, a.k.a. 'Garlic Koji',
became a regular in our kitchen from that day on.

This little guy is always sitting in the fridge,
and the frequency with which I use garlic has skyrocketed.

In soups, stir-fries,
stews, meat dishes, gyoza, and uh...

Anyway, you can use it for anything. (A bit vague, I know)

This is a personal recommendation of mine.

So, today

I'd like to introduce it to you.

Become a garlic pro and
become a cooking pro who never suffers from summer fatigue.

How to make easy-to-use garlic koji

・The ratio is Koji:Garlic:Salt = 2:1:1, but using less salt is also fine.

・I use fresh koji, but dried koji works in the same amount.
(Just adjust the amount of water as needed.)

【Instructions】
1. Grate the garlic.
(It's faster to mix with water and use a blender.)

2. Put the rice koji, garlic, salt, and water into a clean jar or similar container and mix well.

※Adjust the amount of water to reach the consistency of cooked rice.
※Glass containers are recommended because of the strong odor.

3. Let it sit at room temperature for a few days. Stir once a day with a clean spoon.

※If it gets dry, add a little water to adjust.
※As time passes, moisture will come out of the garlic, making it moist.

4. It's ready to use after about 10 days.

I store it in the refrigerator,
and since it lasts for over half a year,
it might be better than just storing garlic as is.

Here is why garlic koji is amazing

Since it can be used as a substitute for grated garlic,
garlic koji can be used in anything.

I believe its true value lies in

using it for marinating meat.

If you marinate meat in it,
not only can it be used as seasoning,
but the power of the koji also makes the meat tender.

If you try marinating a block of meat,

・A luxurious dish just by grilling it
・Delicious even when stewed in a soup

The meat turns out tender and juicy.

Garlic and fermentation are the ultimate combination.

Recommended! Super easy garlic salad chicken

Also, what I recommend is

marinating chicken breast
and then
making salad chicken.

The preparation is also super easy.

1. Put the chicken breast in a heat-resistant plastic bag and rub in the garlic koji.

2. Remove as much air as possible and tie the bag shut.

3. Bring a large pot of water to a boil and drop the bag in.
Turn off the heat, cover, and let it sit for 30 minutes.

Just let it cool down and cut it.

Isn't it great that you can make a dish
just by marinating it and throwing it into boiling water?

We make this frequently in our home too.

It's not just for salads;
it's great because you can use it in other dishes too.

Students living alone,
dads living away from home,
don't you think you could do this?

This time,

I introduced this to you.

Please try incorporating it
into your dining table
as an easy, delicious, and lazy menu option!

Become a garlic expert
and become a great cook who never gets summer fatigue.

That's all from Kireido, also known as Ayako Furukawa.

Updating every Tuesday and Friday.
Your likes and comments are my motivation!

Fermentation Club Article ↓

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🔶【Fermentation Club】 I tried pressing homemade soy sauce that had been aged for over 3 years. A practical guide on how to press it and what to do with the lees.
◆【Fermentation Club】 Making homemade amazake - what's the best method for you? A story about trying to make amazake in a rice cooker
◆【Gut Beauty with Fermented Foods】 Moist sake lees pound cake recipe - even those who don't like sake lees can enjoy it
🔶【Microbe Activity】 Just naturally fermenting ○○ you have at home will give you plenty of lactic acid bacteria. No need to buy questionable yogurt anymore
◆【Fermentation Club】 I want to make sake lees easier to use! For baking, sake lees apple paste is the choice. Homemade rum raisins served with crackers. (Recipe included)
◆【Fermentation Club】 I want to get along better with sake lees. How to make solid sake lees easier to use. Let's make sake lees paste.
◆【Fermentation Club】 Making homemade amazake - what's the best method for you? A story about trying to make amazake in a rice cooker
◆【Gut Beauty with Fermented Foods】 I tried making crackers with sake lees and...
◆【Sake Brewery Visit Report】 I went to Imayotsukasa Sake Brewery in Niigata City.
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◆【My First Enoki Salt Koji】 Thank you, Enoki
◆【Mass Consumption of Strawberries】 Using Grandma's long-awaited strawberries for Strawberry Koji
◆【Using Up Onion Koji】 A meeting to explore the potential of onion koji
◆【My First Onion Koji Making】 Expands the range of easy homemade dishes
◆I'm lazy, so salt koji. For the impatient, I recommend the "Kamoshiko"