Shio Koji, Bacon and Spring Cabbage Pasta

Embrace the taste of natural umami flavours with this bacon and spring cabbage pasta recipe, which is seasoned with shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is an edible fungus that grows on rice and it used in Japanese cuisine as a seasoning, because the enzymes within it enhance sweet and savoury flavours, as well as tenderise food and eliminate bad odours. Enjoy this pasta dish as a main evening meal.