🌶️ Green Chili Koji: A Magical Fermented Condiment from My Kitchen

I recently made Taiwanese Three-Cup Chicken and swapped out the traditional basil for green chili peppers.
The result was delicious—but I was left with some very spicy chilies and no idea what to do with them.
That’s when I spotted some fresh rice koji in my kitchen and thought… why not make Green Chili Koji?

It turned out to be one of those happy accidents that feels like discovering a secret ingredient.

🧂 What Is Green Chili Koji?

Koji is a traditional Japanese fermentation starter made from rice and a mold called Aspergillus oryzae.
It’s used to make miso, soy sauce, and amazake—and it brings a gentle sweetness and deep umami to whatever it touches.

By combining it with spicy green chilies, I created a condiment that’s sweet, spicy, and full of flavor.
It’s not just a seasoning—it’s a little bit of magic.

🥣 Basic Recipe (Makes one small jar)

Ingredients:

• 3–4 green chili peppers (chopped or whole)
• 100g fresh rice koji
• 10–12g salt (about 10–12% of the koji weight)
• Approx. 100ml water (adjust depending on texture)

Instructions (using TANICA KAMOSIKO yogurt maker):

1. Chop the green chilies (remove seeds if you prefer less heat).
2. Loosen the rice koji, add salt and water, and mix well.
   → Add water gradually until the mixture feels moist but not wet.
3. Add the chopped chilies and mix thoroughly.
   → If using whole chilies, bury them gently in the koji mixture.
4. Set the mixture in your fermentation device and keep at 60°C for 8–10 hours.
   → Once fragrant and softened, it’s ready!

Store in the refrigerator for about 7–10 days.

※ I use the TANICA KAMOSIKO yogurt maker. I love how precisely I can control the temperature and time—it makes fermentation very reliable.
If you have a yogurt maker with adjustable temperature settings, you can make this the same way.

🍽️ How to Use It — My Favorite Pairings So Far

At first, I wasn’t sure how to use it. So I tried it with boiled okra. Delicious!

Then I stirred it into yakisoba noodles—just a hint of heat, and again, delicious.

Next, I added it to tartar sauce for fried shrimp. Delicious!

That’s when I realized:
“Wait… is this a universal seasoning?!”

I even tossed it into pasta with bacon, squid, and molokhia.
The umami from the bacon and squid, the gentle stickiness of the molokhia, and the sweet-spicy depth of the green chili koji came together beautifully.
It was incredibly delicious.

✨ A Flavor That Grows on You

Beneath the spiciness, the gentle sweetness of the koji and the umami from fermentation slowly unfold.
It’s hard to describe—this isn’t just a condiment, it’s culinary magic.

I’m excited to keep experimenting with this magical mixture.
It’s spicy, sweet, and full of life—just like the best moments in the kitchen.

To keep it on hand, I plan to buy extra green chilies, slice them into rings, and freeze them.