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Shio Koji

  • Hikari Miso Shio Koji | Easy Japanese Recipes at JustOneCookbook.com

    Shio Koji (塩麹, 塩糀) is a mix of salt, water and rice koji, and it’s a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods.  It’s a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids.

    Rice koji (米こうじ, 米糀, 米麹) is steamed rice that has been treated with koji mold spores (Aspergillus oryzae, koji-kin 麹菌, or koji starter).  You may wonder why we make rice moldy on purpose.  Koji is a specific strain of mold that has been cultured over the centuries.  Mostlikely, you’ve already eaten it.  Koji has been the key ingredient to make misosoy saucesakemirinrice vinegar, amazake, shochu, and shio koji.

    Use shio koji to marinate meats, make pickles, or just use as a salt substitute.  Shio koji is very versatile and can be used in any kind of cooking (See Shio Koji recipes)!

    How To Make Shio Koji | Easy Japanese Recipes at JustOneCookbook.com

    To get a step-by-step recipe for making shio koji at home, click here.

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    When we have a sudden craving for sashimi we usually buy from our local Japanese supermarkets. If you don't have a reliable shop to purchase quality sashimi nearby, we would recommend buying from Catalina Offshore online. They've been in business for over forty years and all the sashimi products we've tried from them are outstanding. The products we love are the saku cut tuna, hamachi loin, and all types of salmon. Disclosure: We earn a small percentage commission from your purchase of products linked to Catalina Offshore. Catalina Offshore Products banner with salmon

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