How To Make:
- You will need one Aedan Shio-koji Kit (Koji mixed with salt), one cup of water (240 cc) and a container with lid.
- Mix the koji and the water and transfer to the container.
- Leave the container at room temperature and stir thoroughly once a day.
- 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.
Miso Glazed Eggplant
- 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:
- 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.
- 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.
- 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.
- 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.
How To Make:
- Cut the vegetables you would like to make pickles with into bite size.
- Put the vegetables and a pinch of salt into a plastic bag and rub the veggies.
- 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.
Shio Koji Brined Roast Turkey
- Makes enough brine for one 18- to 20-pound turkey18~20 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:
- 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.
- Roast for 30 minutes, then reduce the oven temperature to 325°F.
- 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.
- Transfer the turkey to a carving board, tent with foil and let rest for about 30 minutes before carving. Serves 12 to 14.