In Japan, Muji stocks a range of food products, and like their clothes and housewares, they tend to be simple and inconspicuous yet subtly stylish. One of these products that caught my eye was a package of instant soup flavored with shiokoji, the salted, lightly fermented rice that acts as a starter for various Japanese preserves.
I prepared the soup by combining the shiokoji, freeze-dried Chinese cabbage and maitake mushrooms with hot water in a mug. I added the corn and tucked in. It was light and invigorating, with good texture and substance from the corn, which worked very well with the slightly cheesy flavor of the shiokoji.