Yogurt and Japanese koji fungus is Japan’s latest food trend, but how does it taste? [Taste test]

Adding fungus to yogurt is not an ordinary food hack, but koji is not an ordinary fungus. Some prefer to add chopped fruit, sliced nuts, or jam to their yogurt for extra flavor. However, today we recommend enhancing your yogurt by adding shio koji, a salty fungus. Don't worry, you've likely already tried koji if you've enjoyed miso or sake, as it's a key ingredient in their production. Let's explore Japan's latest food trend: adding shio koji to yogurt, then draining off the water, creating a uniquely delicious flavor.

Shio koji can be found in Japanese markets, specialty shops, and online. The recommended ratio is 1-2 tablespoons per 400 grams of yogurt, so we used 1.5 tablespoons. Mix the yogurt and shio koji together, then strain the mixture into a yogurt strainer and place it in the fridge. After two days, the result is a smooth, creamy texture reminiscent of cream cheese. The shio koji's added saltiness mutes the sour notes in the yogurt, resulting in a deliciously creamy and smooth finish.

For thorough testing, we spread the shio koji yogurt on Ritz crackers, which proved to be a tasty combination. Finally, drizzling honey on top removed any remaining sourness, leaving behind an invigoratingly salty-sweet taste. Whether you want to enhance your yogurt or seek a healthy alternative to cream cheese, yogurt and shio koji are a match made in your refrigerator.