Simmered tofu is the perfect subtle base for the rich flavors of mentaiko nametake.
If you have never cooked with shio koji before, this simple pasta recipe is a tasty way to get acquainted with using this unique ingredient!
Shio is the Japanese word for “salt”, while koji is a specific strain of mold that is used to ferment cooked rice. While it might sound odd to purposely cook with mold, koji has been a staple in Japanese cuisine for centuries. In fact, it is the foundation of several popular condiments including miso, soy sauce, rice vinegar, and sake. Rich in protease and enzymes, koji breaks down ingredients to highlight their natural flavors.
Shio koji is extremely versatile and can be used as a salt substitute, pickling agent, base for dressings/sauces, and marinade for meat and fish. In this recipe, shio koji is used in place of salt to enhance the sweetness of the tomatoes.
We make a basic red sauce by cooking down minced garlic and chopped tomatoes, which is then flavored with shio koji and mirin (rice wine). Shio koji adds saltiness and umami, while mirin adds sweetness. Taste as you cook and add more or less of both condiments according to preference! If your tomatoes are not as ripe, try adding more mirin to sweeten the sauce.
This recipe is extremely versatile and serves as a good base for additional ingredients. We recommend chicken, broccoli, and asparagus, but feel free to choose any proteins or vegetables that you like! Garnish with cheese, basil, and black pepper and serve piping hot.
Yakiniku, which literally means "grilled meat", is a type of Japanese BBQ. In this recipe, we're marinating boiled eggs in our Spicy Yakiniku sauce, which combines the natural sweetness from sauteed onions, fresh apples, and honey with the salty, umami flavor of pure brewed soy sauce. It's a quick and delicious snack and you can use any of the remaining sauce as a dip for grilled meat/veggies or in a stir fry!
Oden, the ultimate Japanese winter comfort food, is a classic nabemono (one-pot dish) with a variety of Japanese ingredients simmered in a light soy sauce based dashi (broth). You can try our traditional version if you have access to these Japanese ingredients or our western version with more commonly found ingredients. You can also get creative and use any local, seasonal ingredients you have available!
Oden, the ultimate Japanese winter comfort food, is a classic nabemono (one-pot dish) with a variety of Japanese ingredients simmered in a light soy sauce based dashi (broth). You can try our traditional version if you have access to these Japanese ingredients or our western version with more commonly found ingredients. You can also get creative and use any local, seasonal ingredients you have available!
This hearty comfort food is the perfect way to stay warm in the winter. Kasujiru is a traditional Japanese soup which consists of a variety of ingredients such as carrots, daikon (Japanese radish), and/or fish, served in a sake kasu (sake lees) and miso broth. Feel free to use any seasonal vegetables you have available.
Osuimono is a clear soup that may appear simple but allows you to truly taste the natural flavors of its ingredients. Adding just a pinch of salt and soy sauce helps to draw out the umami from the sakebushi, creating a restaurant quality soup full of rich, deep flavor.
