Negi Koji: A Fermented Green Onion Seasoning for Winter Wellness

🧅 The Magic of Negi Koji: A Winter Fermented Delight

Recently, a local koji artisan told me,
“Negi Koji is perfect for the coming season.”
Inspired by this advice, I decided to make a batch myself—just in time for cozy hot pot dinners.

🧂 What Is Negi Koji?

Negi Koji is a simple fermented seasoning made from chopped green onions (negi), fresh rice koji, salt, and water. It’s fermented at room temperature and develops a mellow, umami-rich flavor that pairs beautifully with winter dishes.

🥣 Basic Recipe (Room Temperature Fermentation)

Ingredients

• Fresh rice koji: 100g
• Chopped green onions (negi): 100g
• Salt: 30g
• Water: 100ml (adjust as needed)

Instructions

1. Chop the green onions (roughly is fine).
2. Loosen the rice koji and mix with the onions, salt, and water.
3. Transfer to a clean container and leave at room temperature (20–25°C) for 2–3 days.
4. Stir once daily with a clean spoon.
5. When the aroma becomes mellow, transfer to the fridge.
6. Keeps for 2–3 weeks refrigerated.

💡 Tip: Using the soft, slimy part of green onions (like Kyoto’s Kujo Negi) enhances flavor and texture.

🧊 After Three Weeks

After three weeks in the fridge, the Negi Koji deepens in flavor and remains delicious.
It’s not just for hot pot—try it with oden, miso soup, or even mixed with natto and olive oil.

🌿 Health Benefits of Negi Koji

Combining the powers of green onions and koji, this seasoning offers several winter-friendly health perks:

• 🛡️ Boosts Immunity:
  Mucilage in green onion greens activates the immune system—great for cold and flu prevention.
• 🧪 Antibacterial & Anti-Fatigue:
  Allicin suppresses bacterial growth and helps absorb Vitamin B1, reducing fatigue.
• 💧 Improves Circulation:
  Allicin also expands blood vessels, easing cold sensitivity and shoulder stiffness.
• 🌀 Supports Gut Health:
  Insoluble fiber in green onions promotes regularity and detoxification.
• ✨ Skin & Anti-Aging Benefits:
  Koji contains kojic acid and ceramides that help moisturize and brighten the skin.

🥄 How to Use Negi Koji

• On natto or tofu: Adds depth and saltiness
• Marinate chicken: Crispy skin, juicy inside
• In rice dishes: Pair with clams or spring vegetables
• With fish: Try with horse mackerel and greens in hojicha-koji broth
• In cold soups: Combine with chicken breast and lemon koji for immune and skin support

Negi Koji is a versatile condiment—perfect as a topping, marinade, or soup base.
As winter deepens, it’s sure to become a staple in your kitchen.