Another koji recipe...super simple, healthy, and delicious it is.
For this creamy koji sauce, I blended 4:1:1 of Greek yogurt, shio-koji, and donabe-fermented amazake base.
I simply spread some sauce on a plate, and arranged roasted beet cuts over. They were sprinkled with some roasted pistachio and shiso leaves and some avocado blood orange oil was drizzled.
This sauce is extremely versatile, so you can use it for so many different recipes.
Happy koji life. Happy donabe life.
