Sanshou Zuke

All purpose hot sauce pupular in northern Japan

Ingredients:

1 cup Hot peppers chopped

1 cup Dry Koji (Japanese fermentation starter)

1 cup soy sauce

Directions:

Chop peppers thin

Mix all the ingredients and stir

Cover and leave in a container for 10 - 14 days at room temperature (at somewhere dark).

Stir well sometimes

When Koji gets soft, place the container in the refrigerator.

Ready to use after 14 days, but can be stored several months.

Note：

In the traditional recipe, the same amount of green chili peppers, koji, and soy sauce are pickled. Put over plain rice, tofu, etc.