Recipes
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.
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!
Ochazuke is a Japanese dish made by pouring tea over a bowl of steamed rice with savory toppings. It’s the ultimate comfort food on a cold winter day!
I'm not usually a big fan of salmon in sushi due to its strong taste, but paired with sweet minced onions and spicy yuzu gosho, it’s perfect for sushi. Temaki, or "hand rolls," require no sushi mat, and are made by rolling a thin layer of rice with lots of filling into a cone, which makes them easy to eat with your hands.
This recipe makes enough rice and salmon for about 12 hand rolls, but for variety, I recommend making 5 hand rolls with the nori sheets included in this package and turning the remaining ingredients into sushi bowls. Just split the rice between two bowls and then top it with the yuzu salmon and kaiware sprouts. This is also delicious served with some sliced avocado.
Yosenabe is a comforting Japanese hot pot that will warm your body and soul.