Nori Koji (Seaweed koji)
Nori koji
Japanese: 海苔麹（のりこうじ）
Koji on nori seaweed. Hackoh original combining ocean umami with koji enzymes.
Experimental fermented ingredient using nori as koji substrate. Glutamic acid in nori combines with koji amino acids, creating complex umami.
Fermented with water and salt like shio-koji, becomes versatile ocean-flavored seasoning. Small addition to seafood or dressings adds depth. Experimentation beyond tradition creates new flavors. Nori absorbs moisture easily, so salt and water ratios need attention. Finished nori koji becomes paste-like, stored in jars refrigerated. A versatile table condiment.