Cold season means soup season! Its so easy to caramelize onion when you add garlic koji. Then just add veggies of your choice and I added water and broth koji and made a quick soup. I added dried tomato from last tomato batch from the garden. Also one of my customers told me that where she comes from Japan, people eat sashimi with yuzu kosho, not with wasabi. So I made salmon carpaccio with yuzu kosho. Sooo good, yuzu kosho controls oiliness and gives citrus flavor. I also added arugula and salad turnip greens.