Koji Pickles are wonderful. They are also quite easy and fast. If you can get you hands on some koji they are definitely worth trying. Here is a basic recipe.
15 grams dry sea vegetables (kombu, hijiki, arame, etc.)
340 grams of vegetables (carrots, burdock and onion work great.)
1/2 cup soaking liquid
1/4 cup shoyu
1/4 cup mirin
1/4 cup vinegar
90 grams koji
We soak the sea vegetables to re-hydrate for about 20 minutes and set aside about 1/2 cup of soaking liquid. We combine all ingredients except the koji in a sauce pan and bring to a boil. Remove from heat immediately and allow to cool to 110 degrees. Add koji. Let it sit at room temp for 4-6 hours. The pickles are great served simply with a bowl of sticky brown rice. Enjoy!