Soy Sauce Koji Mayo Dip｜Vegan Japanese Seasoning

🇯🇵日本語で読む

Creamy, umami-packed, and ready in just 1 minute—this Soy Sauce Koji Mayo Dip is a quick vegan delight, ideal as a vegan mayonnaise sauce or plant-based dip for sushi, fries, and vegetable sticks

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This versatile dip combines the deep, naturally fermented umami of Soy Sauce Koji with creamy Vegan Mayonnaise. It works beautifully as a vegan mayo condiment, a plant-based dipping sauce, or a spread on sandwiches.

Pair it with Vegan Sushi Rolls, fresh vegetable sticks, French fries, or enjoy it as a quick umami boost for any vegan sauce or mayo dip need.

If you’re looking for a quick way to boost flavor in your plant-based meals, this dip will be your new go-to. 🥢

Jump to:

• 🥄 Ingredients
• 🌸 What is Soy Sauce Koji?
• 🗻 Health Benefits of Soy Sauce Koji
• 🍣 How to Make Soy Sauce Koji
• 🥣 Easy Recipe
• 🧑🏼‍🍳 More Recipes with Soy Sauce Koji
• 🌿 Must-Have Vegan Seasonings
• 📖 Recipe Card

🥄 Ingredients

You only need two simple, homemade ingredients:

• Soy sauce koji – full of natural umami, much like dashi soy sauce. It’s an essential Japanese seasoning for vegan dishes, adding depth and savoriness without animal products. Other seasonings made from fresh rice koji, such as Shio Koji and Onion Koji Consommé, are equally versatile, each with its own unique character.
• Vegan mayonnaise – creamy and egg-free. If you’re not vegan, regular mayonnaise works too.

🌸 What is Soy Sauce Koji?

Soy sauce koji is made by fermenting soy sauce with fresh rice koji. During the aging process, the sharp saltiness softens, leaving behind sweetness and deep umami. Its mellow, egg-yolk-like richness makes it a wonderful vegan seasoning.

🗻 Health Benefits of Soy Sauce Koji

Beyond flavor, soy sauce koji offers health perks. It’s lower in salt than regular soy sauce, yet packs more depth thanks to umami. As a fermented food, it may also support digestion, improve skin health, and promote a balanced gut.

🍣 How to Make Soy Sauce Koji

Making soy sauce koji at home is simple: combine soy sauce and fresh rice koji in a clean jar, then let it ferment at room temperature—about 1 week in summer or 2 weeks in winter. The result is a versatile seasoning you’ll want to add to soups, marinades, and sauces.

👉 Get the full recipe here: Homemade Soy Sauce Koji

🥣 Easy Recipe

Simply mix them in a 1:3 ratio (Soy Sauce Koji : Vegan Mayo). That’s it!

Adjust to taste: add more koji for stronger umami, or more mayo for a milder, creamier flavor.

This dip keeps well in the fridge for 3–4 days, making it perfect for meal prep or parties.

🧑🏼‍🍳 More Recipes with Soy Sauce Koji

Try these other recipes using soy sauce koji:

🌿 Must-Have Vegan Seasonings

Discover more Japanese vegan seasonings made with fresh rice koji:

📖 Recipe Card