Recipes

Amazake (yield 2 cups)

Ingredients:

  • 3/4 cup (180cc), White rice (uncooked)
  • 1 cup + 2 tablespoon (270cc), Water
  • 8oz, Koji

How To Make:

  1. Rinse rice thoroughly and put in a rice cooker. Add water and soak for an hour.
  2. Cook rice and let it cool to below 140°F. Add koji and mix well.
  3. Keep the rice-koji mixture warm ( at 140°F) for 6 to 7 hours. (see tip).
  4. When the mixture become sweet, remove from the rice cooker and keep it in refrigerator.
  5. To enjoy, add equal part of water or other liquid(like black tea, almond milk, coconut milk or so).

Tip:

It’s easy to make amazake if you have a rice cooker with “keep warm” mode.
After you mix koji to cooked rice, turn on “keep warm” mode with the lid slightly open(it is important to keep the lid SLIGHTLY OPEN!! Cause the koji culture would be die if it’s getting too hot). Stick in a chopstick or a fork between lid will allow you to keep the rice-koji mixture nice and warm.

If you don’t have a rice cooker, you may cook it and keep rice warm with using a cast iron pot or a heavy-bottomed pot. Cook the rice over medium-high heat to bring it simmer with lid on, then turn the heat to low and cook it for 10 to 12 minutes. Turn off the heat and let it sit for 10 minutes. Once the rice become below 140°F, add koji and mix well. Wrapped the pot with a heavy blanket and let it ferment for 6 to 7 hours.

We puree the amazake with a blender to achieve smooth texture(left one on the picture above). The sweetness ofAmazake is come from only rice. No sugar, no additive, but it’s surprisingly sweet and has earthy, floral flavor. We love to share this recipe because we would like you to enjoy freshly made amazake at your home!

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Amazake sesame sauce (yield 1/2 cup)

Ingredients:

  • 6 tablespoon Sesame seed, toasted, ground
  • 3 tablespoon Amazake
  • 1 tablespoon Miso
  • 1~2 tablespoon Dashie

How To Make:

  1. Combine ground sesame seed, amazake, and miso, and thin out with dashi to desired thickness.
  2. Mix with vegetables, such as cooked kale, green beans, asparagus, cauliflower, and cucumber. This sauce going well with almost any vegetables.
  3. Enjoy!

Tip:

You can use either white and black sesame seed. This sauce is great with not only vegetables, but also good with steamed chicken or chilled tofu.

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Shiokoji Marinated Tofu (yield 4 serving)

Ingredients:

  • 1 package(16oz) Firm tofu
  • 2~3 tablespoon Shiokoji

How To Make:

  1. Drain tofu and cut into 4 pieces, about 1 inch thickness.
  2. Spread Shiokoji both sides of tofu, wrap with paper towel, then place in container with plastic on top or ziplock bag and remove excess air. Refrigelate for 2 days to a week, depend on your taste. Salt in shiokoji would pull water from tofu, it is better to discard excess liquid come out from tofu.
  3. Enjoy with sauteeing, making a dipping sauce, or put on your salad.

Tip:

The longer you marinade, the rich flavor you will get. Shiokoji breaks down protein in tofu and speed up fermentation process, then tofu becomes almost cheese-like flavor.

We use this tofu for Chicken tofu ball. Sauteed Shiokoji tofu would be nice entree for meatless Monday dinner!

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Siokoji Cucumber Wakame Rice (yield 2~3 serving)

Ingredients:

  • 2cup Cooked rice (hot)
  • 1 teaspoon Dried wakame (seaweed)
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Toasted sesame seed
  • 1/2 teaspoon Fresh ginger (mince)
  • 2 teaspoon Shiokoji, devided
  • To taste Chile flakes
  • For sagohachi pickling cucumber
  • 1 each Persian cucumber (or Japanese cucumber)
  • 1 tablespoon Sagohachi

How To Make:

  1. Cut a cucumber in half lengthwise. Place in zip-lock bag with 1 tablespoon Sagohachi and marinade in fridge for 1~2days.
  2. Slice cucumber and squeeze excess liquid.
  3. Meanwhile hydrate wakame seaweed with 2 teaspoon water and 1 teaspoon Siokoji, let it sit for 15 to 30 minutes. Squeeze out excess liquid.
  4. Heat sesame oil in a pan over medium high heat, and stir wakame seaweed for 30 seconds. Turn off the heat and add rest of 1 teaspoon Siokoji, ginger and sesame seed.
  5. Fold wakame and pickled cucumber into rice when it still hot, and sprinkle chili flakes. Adjust seasoning.
  6. Enjoy

Tip:

Refreshing cucumber and sesame flavor would be nice for spring to summer. Sagohachi cucumber has much more complexity than just salted cucumber. We love this simple but flavorful rice.

For kids, you can skip ginger and chili flakes.

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Tamagoyaki (Japanese homestyle omelets) (yield 1 omelets)

Ingredients:

  • 2 each Eggs
  • 2 tablespoon Amazake
  • 2 tablespoon Dashi (or water, or vegetable stock)
  • 2 teaspoon Siokoji

How To Make:

  1. Whisk all ingredients until smooth.
  2. Heat a nonstick pan (preferably square pan for Japanese omelets) over medium heat. Lightly oil the pan, and pour 1 ladleful egg mixture into a pan and swirl to spread evenly.
  3. Roll the egg from the edge before the egg has not completely set, like making a log. Pour another ladleful egg mixture and repeat the process with the roll of egg at the end. By repeating this process, you will build a thin layer on the egg roll. Continue until you use up all the egg mixture.
  4. Remove from the pan and cool for 3-4 minutes. Cut into about ½ inch thick pieces.
  5. Enjoy

Tip:

Tamagoyaki is a staple dish for breakfast and lunch box.This lightly sweet omelet is Japanese comfort food, taste of Mom. How it’s seasoned is different by each household, but in my memory-lane, it has been always sweet side.

Originally Tamagoyaki is made by repeating cooking thin layers of eggs and rolled into a log. There is a special rectangular Tamagoyaki pan to make it a little easier, but you can use regular round pan as well. But, if you find it is difficult to make a roll, you may cook like making a regular omelets, or making scrambled egg.

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Creamy Amazake Coconut Sauce (yield 1 cup)

Ingredients:

  • 1/2 cup Amazake
  • 1/2 cup Unsweetened coconut milk
  • Your favorite fruits such as berries, peaches, mango

How To Make:

  1. Combine amazake and coconut milk. Enjoy with your favorite fruits!

Tip:

Amazake has natural sweetness came from rice, because Koji turns starches in rice into natural sugar. Amazake is also probiotics and good source of vitamin Bs. Enjoy this creamy, milky, non sugar, daily free dessert sauce without any guilt.

This sauce is going well with tart fruits such as berries, stone fruits, and tropical fruits.

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Californian Miso Tofu Dip (yield 2 cups)

Ingredients:

  • 6oz (1/2 package) Silken tofu
  • 1 tablespoon Miso
  • 1 teaspoon Shio koji
  • 6oz (about 1 each) Avocado
  • 2 tablespoon Chopped onion
  • 1 tablespoon Chopped parsley (or any herbs)
  • 2 tablespoon Fresh lemon juice

How To Make:

  1. Slice tofu into ½ inch thick. Spread miso and siokoji mixture on both sides of tofu. Marinade for a day.
  2. Puree all ingredients in blender, adjust seasoning.
    You may add sagohachi or amazake to balance its taste.
  3. Enjoy!

Tip:

This vegan dip is great for vegetable sticks, pita chips, and also yummy as sandwich spread. You can use our White Miso, Chickpea Miso, or Kyoto Sweet Miso.

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Sagohachi Vinaigrette (yield 1/2 cup)

Ingredients:

  • 2 tablespoon Sagohachi
  • 2 tablespoon Apple cider vineger (or any your favorite vinegar)
  • 2 tablespoon Olive oill
  • 1 tablespoon Shallot, chopped
  • 1 clove Fresh garlic, grated
  • To taste Salt, black pepper

How To Make:

  1. Combine all ingredients except olive oil. Whisk the mixture while gradually add olive oil in a stream for creamy vinaigrette.
  2. Enjoy with your salad green!

Tip:

Sagohachi has a natural sweetness and umami flavor, therefore, you can cut any sugar, and also you can reduce oil in vinaigrette. Which mean, this vinaigrette is not only YUMMY (of course), but also lower in calorie and healthier! (and EASY!)

By changing vinegar and oil, such as rice vinegar, sherry vinegar, red wine vinegar, sesame oil, nut oil and so on.., you can create your own flavor! Adding fresh herbs and/or spices would be nice, too.

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Amazake Ginger Sesame Miso (yield 1 cup)

Ingredients:

  • 3 tablespoon White Miso
  • 3 tablespoon Amazake
  • 1.5 tablespoon Toasted sesame oil
  • 2 tablespoon (about 1inch) Fresh ginger (mince)
  • 2 tablespoon Toasted sesame seed
  • As needed Dashi or water

How To Make:

  1. Gentry warm toasted sesame oil until fragrant.
  2. Meanwhile, coarsely grind toasted sesame seed with a spice grinder or a mortar.
  3. Combine all ingredients and mix well.
  4. Thin out with dashi or water as you like.
  5. Enjoy!!

Tip:

Amazake Ginger Sesame Miso is perfect for dipping sauce for vegetable sticks, especially for cucumber. Also delicious with tofu steak, grilled chicken, pork chop, and grilled fish (salmon, cod, scallop etc.). I love to eat with steamed rice (or making grilled rice ball aka “Yakionigiri”).

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Shiokoji Chicken Tofu Ball (28 balls)

Ingredients:

  • 1 pound Chicken thigh, boneless, skinless
  • 7oz Firm Tofu
  • 4 tablespoon Siokoji
  • 2 each Green Onion, sliced crosswise
  • 6 oz (about 3 inches) Lotus Roots, chopped
  • 2 tablespoon Ginger, minced

How To Make:

  1. Cut chicken thigh into bite size and put in a zipper bag with 3 tablespoon Siokoji. Marinade for about 1 day.
  2. Slice tofu into ½ inch thick and spread rest of Siokoji(1 tablespoon) on. Wrap with paper towel and refrigerate for 1 day.
  3. On next day, chop roughly the marinated chicken thigh. Crush marinated tofu. Combine all ingredients and mix well.
  4. Preheat an oven for 350F. Meanwhile, make a ball with about 2 tablespoon chiken-tofu mixture.
  5. Bake the balls on oven paper lined sheet tray. Bake for about 20 minutesu.
  6. Enjoy!!

Tip:

This chicken-tofu mixture can be stuffed in a portobello mushrooms or other vegetable and bake them in same temperature ovens. We recommend to spread 1~2 teaspoon of ginger miso on mushrooms before stuffing the mixture.

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Shio Koji

How To Make:

  1. You will need one Aedan Shio-koji Kit (Koji mixed with salt), one cup of water (240 cc) and a container with lid.
  2. Mix the koji and the water and transfer to the container.
  3. Leave the container at room temperature and stir thoroughly once a day.
  4. After one week to ten days, when the koji looks fluffly and the saltiness becomes milder, then the shio-koji it’s ready. (The koji will release a nice aroma!).
    After it’s done, keep refrigerated.

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Miso Glazed Eggplant

Ingredients:

  • 2 long Japanese eggplants or 4 small Italian eggplants (about 3/4 pound)
    Salt to taste
  • 1 teaspoon sesame oil, plus additional for the baking sheet
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 tablespoons white or yellow miso (we suggest our country miso)
  • 1 tablespoon sugar

How To Make:

  1. Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
  2. Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
  3. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
  4. Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.

Recipe from a NYTimes article by By MARTHA ROSE SHULMAN Published: September 13, 2013.

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358 Pickles

How To Make:

  1. Cut the vegetables you would like to make pickles with into bite size.
  2. Put the vegetables and a pinch of salt into a plastic bag and rub the veggies.
  3. Leave for 10-30 minutes, discard the water that will come out from the vegetables, add the 358 sauce (about half the amount of the vegetables) and keep in the refrigerator.

For lightly pickled vegetables, wait for 2 to 3 hours. If you prefer them well seasoned, wait until the next day to enjoy.

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Shio Koji Brined Roast Turkey

Ingredients:

  • Makes enough brine for one 18- to 20-pound turkey 18~20 lb Turkey
    4oz Shio Koji
  • 1/2 cup Sea Salt (110g)
  • 10 cups water (2400 ml)
  • 2 Lemon and your favorite herbs

What You'll Need:

Soaking a turkey overnight in a solution of shio koji, salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.

How To Make:

  1. Position a rack in the lower third of an oven and preheat to 400°F. Place the turkey on a rack in a large roasting pan.
  2. Roast for 30 minutes, then reduce the oven temperature to 325°F.
  3. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours more.
  4. Transfer the turkey to a carving board, tent with foil and let rest for about 30 minutes before carving. Serves 12 to 14.

公開日:
最終更新日:2017/05/09