RECIPE: Onion Koji Japanese Consomme

RECIPE: Sweet Onion Koji Japanese Consomme

​​This Japanese-style sweet onion “consomme” will transform your dishes with the flavors of sweet onions, salt and koji. Use it as a flavorful salt substitute, as a marinade for fish/meat, in dressings/sauces, for braising or even enjoy it as a soup on its own.

Rice koji



  1. Peel and wash the onion and weigh it to ensure it’s 300g as the proportion of the ingredients needs to be as precise as possible. Process into a fine paste using a food processor, blender or grater. 
  2. Separately, combine the rice koji and salt in a sterilized plastic container or jar. 
  3. Add the processed onions and mix thoroughly. 
  4. Let sit at room temperature away from sunlight for 4 days to 1 week with the lid slightly ajar to let the air escape. You will know it’s ready once the onions have turned a gentle pink/being color and the rice koji is soft and fluffy. You will also be able to smell the sweetness of the onions. Once ready (if preferred, you add it to a food processor to turn the lumpy rice texture into a smooth paste), store in the fridge and use within 3 months.

*Available for single item purchase at ourMarket: Michi no Eki

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