Shio koji

Simple yet deeply flavorful, Shio Koji Salmon is the best way to enjoy the Omega-rich fish. It's as easy as marinating salmon in shio koji (a natural salt-based seasoning) overnight and broil to perfection.

Learn all about shio koji, how to make it at home and how to use it in your cooking in our comprehensive guide.

Shio koji is an additive-free umami condiment that works especially well in vegan dishes, which can sometimes have bland tastes. You could also use it instead of salt to cut down on the salt in your diet.

The same mold responsible for flavor-bombs like miso and soy sauce also can be used to make one of the simplest and tastiest marinades around.

Experience Koji magic! Easy shio koji marinade gives wonderful umami flavor and amazingly tender texture to your everyday pork!

This is really good. If you have Shio-Koji, please try. Daikon(White radish) become so sweet and so juicy in just few steps. It might be my favorite Daikon dish. Step 1: Cut Daikon. I used only upp…

HAPPY DONABE LIFE - Mrs. Donabe's Rustic Japanese Kitchen: Crazy about Shio-koji ("salt-koji") Tofu!

Koji is the Japanese fermented condiment. You will be impressed with "The power of Koji", "The Koji magic", once you start using "Shio Koji" in your cooking. Especially, to marinate meat and fish, it does not only tenderize them but also brings its umami, the savory flavor.#koji#fermentedfoods#recipes#ricewater#benefits#forgut#guthealth#healthy#reducesaltintake#howtomake#best#Japanesefood#aesthetic#tradtional#foodinjapan#easy#beginners#marinatemeat#tenderized

If possible, plan in advance for this easy chicken recipe; letting it chill for 2 days after being seasoned has a huge impact on the flavor and also gives the skin time to dehydrate, which magnifies its crispy potential.

O NASU and SHIO KOJI ( Eggplants cooked with shio koji) | Japanese Kitchen in the USA

Karaage or Japanese-style fried chicken can be more exciting with Shio Koji marinade. Juicy and packed with flavor, this dish will keep you coming back for more.

Koji is the product that breeds fungi called “Aspergillus oryzae” (麹菌: Koji-kin) with steamed rice, soybeans or barley. It’s an essential ingredient in making miso, sake, and mirin. This photo shows one of my favourite way of cooking with Shio koji. Simply marinate the fish and cook it under the grill. Shio Koji makes fish tender and juicy thanks to its enzyme that turns proteins into amino acids, increasing the umami flavour and helping you digest it.

All-purpose seasoning with full umami flavor Yield About 1 1/2 cups (360 ml) Ingredients 6 oz (180 g) rice koji 2 oz (60 g) salt 3/4 cup (180 ml) water Procedure If starting with pressed-type rice koji, in a large bowl, first break by hand to loosen the grains. By using both hands, rub the grains for 1 - 2 minutes until slightly fragrant. Add the salt and continue to rub like massaging the salt into the rice for another 1 - 2 minutes. Add the water and stir. Transfer the mixture into a…

For a light & refreshing healthy side dish, try this Daikon and Cucumber Salad with Shio Koji. A natural seasoning made with malted rice, salt & water, shio koji enhances the umami flavor of this simple salad. #daikon #shiokoji

Delicious, bite-size Chicken Karaage seasoned with shio koji, the Japanese all-purpose seasoning! Crunchy, tender, and flavorful, this fried chicken with extra umami flavor from the shio koji is one of my favorite chicken recipes.

The same mold responsible for flavor-bombs like miso and soy sauce also can be used to make one of the simplest and tastiest marinades around.

Simple yet deeply flavorful, Shio Koji Salmon is the best way to enjoy the Omega-rich fish. It's as easy as marinating salmon in shio koji (a natural salt-based seasoning) overnight and broil to perfection.

Shio Koji (塩麹, 塩糀) is an all-purpose, natural seasoning used for centuries in Japanese cooking. You can use this versatile ingredient to marinate, tenderize, and enhance the umami flavor of any dish. I'll show you how easy it is to make at home with just 3 ingredients.

Here's an easy vegan recipe for a side dish of cooked broccoli tossed in a delicious Shio Koji Aglio e Olio Peperoncino Sauce. This well-seasoned Japanese-style Broccoli Peperoncino is still delicious cold, so perfect for leftovers or as a lunchbox side dish. If you like, you can make it a more substantial side dish by adding maitake or shimeji mushrooms.

Shio Koji is a type of Japanese fermented seasoning that's salty & sweet and rich in umami taste. You can use as flavor enhancer, marinade, and more! It's naturally vegan, gluten free and oil-free.*ingredient measurements shown in metric system as default for more accuracy. Yield: about 1 1/2 cups (530 g)