We want to incorporate as many healthy foods as possible into our daily lives. How wonderful it would be if we could celebrate special occasions with delicious and healthy foods. In "Chami's Kitchen," Chami, who holds fermentation and dim sum cooking classes at her home, will teach us various seasonal recipes with the theme of "fermentation x celebration."
Part 2 of the application version using the salt koji we made last time! We will introduce recipes for "Grilled baby scallops with salt koji as an appetizer", "Mixed eggs made with salt koji", "Potato salad made with salt koji", and "Easy fermented round salad"! The possibilities for using salt koji are endless! There is a lot to cover this time as well ♪
Sprinkle the baby scallops with salt koji and let sit for about 30 minutes.
Thread an appropriate amount onto a bamboo skewer. Toothpicks are also fine. Fill the grill (fish grill) tray on your stove with water, place a wire rack on it, spread aluminum foil on top, and then arrange the baby scallops on the skewers. Grill over medium heat for about 10 minutes. You can also grill them in a frying pan. Adjust the grilling time and doneness to suit your cookware.
Once cooked, place on a plate, squeeze some lemon over it, and it's done. It's also delicious with some pepper on top.
The scallops are marinated in salt koji to bring out their flavor, and grilling them gives them a fragrant surface, which spreads with every bite. The slight saltiness and mellowness of the fermentation combine to create a gentle, rich aftertaste. It also goes great with alcohol! It's a simple yet luxurious snack that goes well with sake, white wine, beer, and shochu.
Next up, we'll show you a simple recipe for "seasoned eggs made with salt koji" ♪
Put 5 boiled eggs into a plastic bag. Add the shio-koji and knead the bag to distribute the shio-koji evenly.
Leave it in the refrigerator overnight and it's ready. I recommend using soft-boiled eggs.
It has a mellow, deep, rich and sweet taste, with a gentle, natural saltiness and the umami of fermentation. It has a different appeal to seasoned eggs made with soy sauce koji! The saltiness of salt koji is mellow and not too salty, and it brings out the flavor of the egg. It's perfect as a snack, in a bento box, or as a topping for ramen.
Next up, we'll introduce a slightly surprising recipe: "Potato salad made with salted rice malt"!
Peel the potatoes, cut them into bite-sized pieces, and place them in a pot. Add enough water to cover them, and boil for about 15 minutes until you can easily pierce a skewer through them. Mash them while they're still hot. Chop up your favorite ingredients, such as cucumbers, peppers, and onions.
Once the potatoes have cooled, add the ingredients. Mix the seasonings, but be sure to do this just before serving.
You can add vinegar if you like! You can make a delicious and healthy potato salad without mayonnaise.
[Caution] The enzymes in Shio-Koji break down the starch, so it's fine to eat it right away, but it will become mushy after a while. It's not suitable for leaving it out for a long time after making it, so be sure to mix the seasonings in just before eating.
The use of salted rice malt adds a mellow richness and natural sweetness, resulting in a simple yet deep-flavored potato salad. This healthy potato salad is delicious even without mayonnaise.
The last recipe in the Shiokoji series is a colorful salad recipe.
Finely chop the onion, mix with the salt koji, and leave in the refrigerator for at least 15 minutes. Cut the cucumber into 1cm chunks and the tomato into 1cm cubes.
Put the onion, cucumber, and tomato in a bowl, add the yuzu juice, olive oil, and pepper, and mix. If it needs more flavor, add salt to taste.
The round salad is ready in no time!
If you coat the onions in the salt koji and let it sit for about 15 minutes, the spiciness of the onions will be toned down. I used squeezed yuzu, but it's also delicious with your favorite vinegar or lemon juice.
You can eat it as a salad, or chop the ingredients into smaller pieces to make a salad pasta or a sauce for meat or fish! It will release moisture, so keep it in the refrigerator and consume it within a day.
A light-tasting, crispy salad with a refreshing texture. The salt koji gives it a rich, umami flavor. It's also beautifully colored, so it's perfect for a party menu. It's red and green, so it's perfect for Christmas.
Shio-koji is a traditional Japanese fermented seasoning. Koji mold breaks down the starch in rice and produces amino acids, which are umami components, and sweet components, giving ingredients a deep umami flavor and softness. In addition, Shio-koji contains many vitamins and amino acids, which help regulate the intestinal environment.
Shio-koji is full of good things. It's easy to make, just soak and mix, but it adds a unique depth to your dishes. The possibilities for variation are endless! Find a Shio-koji recipe that suits your mood, your tastes, and your physical condition that day.
Instead of thinking that you have to use koji seasoning, it's a good idea to just add a little bit to your daily cooking and incorporate it into your daily cooking.
Koji seasoning can be expected to have various effects not only on cooking but also on the body. It does not have an immediate effect. However, by continuing to use it, you will be able to feel the changes. Of course, it will vary from person to person.
I hope you will enjoy incorporating it into your life.
With just one salt koji, the recipe possibilities are endless! And the best part is that it's easy to make! Just mix, soak, or toss, and the hurdles to cooking are lowered. And yet it's gentle on the body and good for your health, so fermented seasonings are so convenient!
Please try it at home on special occasions and in your everyday life. The filming location is filled with Chami's gentle atmosphere and the delicious aroma of the food, satisfying both the heart and the stomach. The staff also look forward to each filming.
Stay tuned for the next episode of "Chami-san's Kitchen"!
Using fermented koji seasoning, it's easy to make delicious dishes.
We offer dishes that will help keep your intestines and mind in good health.
Instagram: @botibotiiko
![[Mino ware] Large plate with plum knot, white](http://hare-kura.com/cdn/shop/files/05dd03d38923aa8785f77a4fd1f6d9f9_f0dcf91a-7bc7-4167-9e6e-d2914a6d6fe0.jpg?v=1711000357&width=533)
![[Mino ware] Large plate with plum knot, white](http://hare-kura.com/cdn/shop/files/M35301.jpg?v=1750129069&width=533)
