Koji Spicy Vinaigrette Recipe

January is tough, January in lockdown is even tougher....

However here at Cottage Foods we are trying to use our time wisely by putting all of our lovely new ingredients to good use with lots of experimentation. 

If you haven't seen it yet one of our latest additions is Kanzuri 3 Year Fermented Chili/Koji/Yuzu Paste, this product is full of taste and the chillis in the product have been 'bleached' using fresh snow for a period of three years or more.

The craftsmanship into making this product is something else and well worth a read when you have a moment. 

The Koji paste really is something else bringing subtle spice but lots of warmth and taste, we think it works really well in a Vinaigrette and perfect for a salad accompaniment. 

Ingredients: 

½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Kanzuri 3 Year Fermented Chili/Koji/Yuzu Paste
1 tablespoon maple syrup
2 medium cloves garlic, pressed or minced
¼ teaspoon Halen Mon Chilli Sea Salt, to taste
Freshly ground black pepper, to taste

 

Method:

In a bowl, combine all of the ingredients. Stir well with a fork until the ingredients are completely mixed together.

Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough pop, add vinegar by the teaspoon.

Serve immediately, or cover and refrigerate for future use.

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