料理の幅が広がる“レモン麹”の作り方と簡単活用術４選

This time, we're making lemon koji, perfect for the upcoming summer, and four recipes using it. This additive-free seasoning will instantly expand your culinary possibilities. It's easy to make, so please give it a try! ■Timeline 00:00 Opening 00:21 Starting Lemon Koji Making 02:12 Lemon Koji on Day 2 02:33 Lemon Koji on Day 3 02:52 Lemon Koji on Day 4 03:14 Lemon Koji on Day 5 03:37 Lemon Koji on Day 6 04:06 Lemon Koji on Day 7 04:43 Lemon Koji on Day 8 05:16 Lemon Koji on Day 9 05:48 Introducing Arrangement Recipes 05:57 Acqua Pazza 06:17 Carpaccio 07:34 Salad 08:45 Acqua Pazza 10:12 Garlic Toast 11:37 Tasting! ■Recipe Notes 【Lemon Koji】 Lemon: 1 (100g) Dried Koji: 100g Salt: 30g Water: 110cc (Sterilizing the jar is a must!) 【Carpaccio】 Sashimi Cherry Tomato: 1 Basil: 6 leaves (Sauce) Lemon Koji: 1 teaspoon Olive Oil: 2 tablespoons 【Salad】 Tomato: 1 Mizuna: 1 bunch (Dressing) Lemon Koji: 1 teaspoon Soy Sauce: 1 teaspoon Olive Oil: 1 tablespoon Pepper: a pinch 【Acqua Pazza】 Sea Bream: 2 slices Garlic: 2 cloves Mussels: 9 Olives: 3 Basil: 5 slices 3 cherry tomatoes 2 teaspoons lemon koji 1 teaspoon olive oil 400cc water 1 teaspoon sake A pinch of salt [Garlic Toast] 1 baguette Appropriate amount of melting cheese Appropriate amount of garlic butter 1 teaspoon x 8 lemon koji