We want to incorporate healthy foods into our daily lives as much as possible. How wonderful it would be if we could celebrate special occasions with delicious, healthy foods.
In "Chami's Kitchen," Chami, who holds cooking classes on fermentation and dim sum at her home, will teach us various seasonal recipes with the theme of "fermentation x celebration." Following on from the last time's soy sauce koji, this time we will introduce "salt koji" and its recipe variations. A versatile fermented seasoning, the possibilities for variations are endless!
Put the raw koji into a jar that has been sterilized by boiling and dried. You can also just fill the jar with boiling water and then take it out. Be careful not to get burned.
Add salt on top of the raw koji, then add water on top. Mix thoroughly from the bottom and it's ready to go.
It will be ready in about 1 week to 10 days at room temperature. Stir once a day so that the bottom and top are mixed together. The time it takes to finish will vary depending on the season. If you stir every day, it will gradually thicken. (If you are making it in a yogurt maker, stir at 55 degrees for 8 hours.)
If you lick the spoon you used to stir, you will notice a change in the taste, so try tasting it every day. If any koji grains remain around the edge of the jar, they can cause mold. After mixing, make sure to immerse the grains in the water thoroughly so that no grains remain around the jar.
It is best to use natural salt or natural salt, not refined salt. You can also use pink rock salt or arrange it in other ways. It's interesting to see how different salts bring out their own characteristics just by changing the salt. Let's use this salt koji in various dishes.
If you lick the spoon you used to stir, you will notice a change in the taste, so try tasting it every day. If any koji grains remain around the edge of the jar, they can cause mold. After mixing, make sure to immerse the grains in the water thoroughly so that no grains remain around the jar.
It is best to use natural salt or natural salt, not refined salt. You can also use pink rock salt or arrange it in other ways. It's interesting to see how different salts bring out their own characteristics just by changing the salt. Let's use this salt koji in various dishes.
Put the chicken breast in a plastic bag and add shio koji on top in an amount equal to 10% of the amount of meat. (For example, if the meat is 220g, add 22g of shio koji.)
Knead the plastic bag and leave it in the refrigerator overnight. After the night has passed, remove all the air from the plastic bag and place it in boiling water. Boil for 2-3 minutes and leave it until the water cools. Once the water has cooled, it's ready.
Knead the plastic bag and leave it in the refrigerator overnight. After the night has passed, remove all the air from the plastic bag and place it in boiling water. Boil for 2-3 minutes and leave it until the water cools. Once the water has cooled, it's ready.
If you wrap your favorite ingredients inside, it will be a different kind of chicken ham. Before rubbing with salt koji, open the meat with a knife, put miso, maple syrup, sesame seeds, etc. between the meat, and roll it up in plastic wrap. After that, you can make it in the same process and it's complete. It's also delicious with basil paste or shiso. Slice it into rings and arrange it on a plate for a gorgeous party menu!
The combination of miso and maple syrup may seem unexpected, but it is rich and matches well with the mild saltiness of shio koji. It's also perfect as a snack! Next, we'll introduce you to a recipe for a deli-style salad using shio koji.
Put all the ingredients in a bowl and mix. If you are concerned about grains of strawberries or koji, mash them with a spoon. This time, I used a blender to make a smooth dressing. The taste is just a guide, so please adjust the amounts to your liking.
Drain the firm tofu and sprinkle salt koji on the surface. Wrap it in kitchen paper and leave it in the refrigerator for 2-3 days. When you eat the finished tofu, it's rich and almost cheese-like! Thinly slice the pumpkin that has been softened in the microwave and arrange it on top, then sprinkle diced tofu and roughly chopped walnuts on top. Top with strawberry sauce and your innovative deli-style salad is complete.
The natural sweetness of the pumpkin and the richness of the tofu are accented with the refreshing sweetness of the strawberry sauce, allowing you to enjoy a variety of flavors as you eat. It also looks gorgeous, making it perfect for entertaining guests.
You can create a variety of dressings just by changing the type of fruit you use. Here I mixed in pineapple puree.
You can create a variety of dressings just by changing the type of fruit you use. Here I mixed in pineapple puree.
The tropical sweetness of pineapple and refreshing acidity make this an exotic dressing that goes well not only with vegetable salads, but also with sautéed prosciutto and chicken.
The fruity flavor adds a bright and fresh taste to salads and dishes, so be sure to try it with a variety of fruits.
The fruity flavor adds a bright and fresh taste to salads and dishes, so be sure to try it with a variety of fruits.
◆ About Shio Koji ◆
Shio-koji is a traditional Japanese fermented seasoning. Koji mold breaks down the starch in rice and produces amino acids and sweet components that give food 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.
Shio-koji is a traditional Japanese fermented seasoning. Koji mold breaks down the starch in rice and produces amino acids and sweet components that give food 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.
◆ A word from Chami ◆
I often hear people say, "I bought Shio Koji, but I don't know how to use it." I understand! That's what I did too. Anyway, try using it instead of salt. Try mixing it in. Try mixing it in. It has a gentle, mellow taste overall, so if you want a little more punch, add salt to make it more flavorful. I hope it will lead to delicious food for yourself and your family.
I often hear people say, "I bought Shio Koji, but I don't know how to use it." I understand! That's what I did too. Anyway, try using it instead of salt. Try mixing it in. Try mixing it in. It has a gentle, mellow taste overall, so if you want a little more punch, add salt to make it more flavorful. I hope it will lead to delicious food for yourself and your family.
This time, Chami-san taught us various recipes using Shiokoji, so we will introduce the recipes in three parts! In the next part, we will introduce recipes for grilled salted sea bream, red rice, and soup made with Shiokoji! Please look forward to the next part.
◆ PROFILE ◆
Chami
I run fermentation and dim sum cooking classes at my home in Okayama Prefecture.
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
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
