Homemade Vegan Consomme, Onion Koji｜Japanese Umami Seasoning
Gentle, savory-sweet, and full of natural umami—Onion Koji is a simple, plant-based alternative to consommé cubes and veggie bouillon. Perfect for soups, Japanese curry, pasta sauces, and more. A small jar becomes your secret flavor enhancer.
Equipment
- Grater OR Food processor OR Hand blender
- Bowl
- Spatula
- Spoon
- Glass container or Jar
Ingredients
- 300 g Fresh Onion
- 100 g Fresh Rice Koji
- 35 g Natural Salt
Instructions
- Prepare the onion: Grate the onion using a grater, food processor, or hand blender.300 g Fresh Onion
- Mix: In a bowl, combine the grated onion with fresh rice koji and salt. Mix well using a spatula.100 g Fresh Rice Koji, 35 g Natural Salt
- Transfer to jar: Place the mixture into a clean glass container or jar. Cover lightly with the lid or plastic wrap. Store out of direct sunlight.
- Observe & stir (optional): As the koji matures, the color may change. You can give it a gentle stir to evenly distribute color, though daily mixing isn’t required.
- Maturation: Wait until the mixture turns a beautiful pink-beige or beige and the koji grains can be easily crushed with your fingers. This typically takes 1 week in summer or 2 weeks in winter.
- Refrigerate: Close the lid tightly and store in the refrigerator. Best used within 3 months.
Notes
Tips:
- When using, always stir from the bottom to distribute the salt and flavor evenly.
- Fresh rice koji gives the best flavor; dried koji works but may require slight adjustments.
- Do not worry if the color changes during maturation—it’s part of the natural process.
- Uses: Vegan Bolognese, Vegan Cream Pasta, Vegan Tuna Mayo, Vegan Béchamel Sauce, Vegan Borscht, Vegan Japanese Curry, etc.
- Maturation delay: Ensure the lid isn’t too tight; koji breathes while fermenting.
- Dried koji: Can be used, but fresh gives the best results.