How to cook with our Shio Koji

Tomato and Plum Salad with Tofu Shio Koji Cream(For 2 serving)

plum-tomatosalad

Ingredients:

  • 1 pint Cherry Tomato (or 1-2 medium size tomato)
  • 2 each Plum
  • 1-2 Tablespoon Shio Koji Vinaigrette (See the recipe below) or a simple vinaigrette
  • Basil for a garnish

For Shio Koji Tofu Cream

  • ½ package Silken Tofu
  • 1 tablespoon Shio Koji
  • 1 tablespoon Lemon juice
  • 2 teaspoon Dijon Mustard
  • ½ tablespoon Extra virgin olive oil

How To Make:

  1. Cut cherry tomatoes into half and slice the plums into about ¼ inch thickness.
  2. Toss the tomatoes and plums with Shio Koji Vinaigrette or other simple vinaigrette.
  3. Put all the ingredients for Shio Koji Tofu Cream, in a blender (or a cup if you use handy blender) and blend them until it becomes smooth and silky texture.
  4. Put the Shio Koji Tofu Cream on a plate and put tomato and plum salad on top. Garnishing with torn basil leaves.

Tips:

You can use other stone fruits such as yellow peaches and apricots in place of plums.
Also, you can use this Shio Koji Tofu Cream as vegan mayonnaise. This cream goes well with potatoes, asparagus, etc… and you can use it as sandwich spread.

(Recipe by Eri Shimizu)

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Shio Koji Vinaigrette (Yield ½ cup)

shiokoji vinaigretts

Ingredients:

  • 2 tablespoon Shiokoji
  • 2-3 tablespoon Vinegar (such as apple cider vinegar, rice vinegar, and wine vinegar, or lemon juice)
  • 2 tablespoon Oil (such as olive oil, grape seed oil, and canola oil)
  • As needed: honey or agave syrup

How To Make:

  1. In a small bowl, whisk Shio Koji and Vinegar.
  2. Add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.
  3. Adjust taste with honey or agave if you need to balance the acidity.

Tips:

This vinaigrette is very simple and goes well with almost any kind of vegetables and salad.
If you make it with lemon juice, it would be nice to add lemon zest as well.
You can add either fresh or dry herbs or spices for variation.
The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

(Recipe by Eri Shimizu)

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Tomato and Plum Salad with Tofu Shio Koji Cream(For 2 serving)

plum-tomatosalad

Ingredients:

  • 1 pint Cherry Tomato (or 1-2 medium size tomato)
  • 2 each Plum
  • 1-2 Tablespoon Shio Koji Vinaigrette (See the recipe below) or a simple vinaigrette
  • Basil for a garnish

For Shio Koji Tofu Cream

  • ½ package Silken Tofu
  • 1 tablespoon Shio Koji
  • 1 tablespoon Lemon juice
  • 2 teaspoon Dijon Mustard
  • ½ tablespoon Extra virgin olive oil

How To Make:

  1. Cut cherry tomatoes into half and slice the plums into about ¼ inch thickness.
  2. Toss the tomatoes and plums with Shio Koji Vinaigrette or other simple vinaigrette.
  3. Put all the ingredients for Shio Koji Tofu Cream, in a blender (or a cup if you use handy blender) and blend them until it becomes smooth and silky texture.
  4. Put the Shio Koji Tofu Cream on a plate and put tomato and plum salad on top. Garnishing with torn basil leaves.

Tips:

You can use other stone fruits such as yellow peaches and apricots in place of plums.
Also, you can use this Shio Koji Tofu Cream as vegan mayonnaise. This cream goes well with potatoes, asparagus, etc… and you can use it as sandwich spread.

(Recipe by Eri Shimizu)

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Shiokoji Marinated Tofu (yield 4 serving)

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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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Shio koji Mango Salsa

mango salsa

Ingredients:

  • 1 each Mango (peel and cut into ½ inch dices)
  • 2 Tablespoon Red Onion (chopped)
  • 3 Tablespoon Red Bell Pepper (chopped)
  • 3 Tablespoon Green Bell Pepper(chopped)
  • 1 Tablespoon Shio Koji
  • ½ Tablespoon Cilantro (finely chopped)
  • ½ each Lime (juice and zest)
  • ¼ teaspoon Chile Pepper (or Chile Powder)

How To Make:

Combine all ingredients together. If you have time, let it sit in a fridge for 30 minutes up to overnight for better taste.

Tips:

This salsa goes well with grilled meat (such as chicken and pork), seafood, and fish.
For vegetarians, it would be great with avocado or by itself.

(Recipe by Eri Shimizu)

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Shiokoji Tofu Caprese (Yeild 4 serving)

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Ingredients:

  • 1/2 pound firm Tofu
  • 1 tablespoon Shiokoji
  • 4 cherry Tomatoes
  • Sweet basil leaves for garnish

How To Make:

  1. Wrap the firm tofu in paper towels, put on a colander with a small plate on top of it, and refrigerate for more than 30 minutes.
  2. Rub Shiokoji into the tofu. Place in a container, cover, and refrigerate overnight or more up to 3 days.
  3. Cut the Shiokoji-marinated tofu into bitesize pieces, serve with sliced tomatoes, and garnish with basil leaves. Enjoy with good quality extra virgin olive oil and natural sea salt.

(Recipe by Tomoko Amano)

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Shiokoji Kabocha Squash Pasta (Yeild 4 serving)

8013969A-3660-4AEF-B8BA-5E38576C3F8F

Ingredients:

  • 1 pound Kabocha squash (about 4cup cut in cubes)
  • 1 small onion (about 6oz), sliced
  • 4-5 cups Water
  • 2 tablespoon Shio Koji
  • Sea salt (Optional)
  • 2 tablespoon Canola Oil (or other neutral oil)
  • 12-16oz Dried pasta (like spaghetti or fettuccine)

To finish

  • Extra virgin olive oil
  • Black pepper

How To Make:

  1. Preheat a deep pan or saucepot over medium heat, add canola oil and saute onions until they are cooked through. Add a pinch of salt while sauteing the onions to enhance the sweetness of the onions.
  2. Remove seeds of kabocha squash and cut it into a 1-inch cube so that they would be easily cooked. If you wish to achieve a bright orange color of the sauce, you can peel off the skin, but it would be more nutritious with their peel on.
  3. Add water and cubed kabocha squash to the pan, and simmer them for 15 mins over medium heat. When the squash becomes fork-tender, remove the pan from the heat.
  4. Use a hand blender or a regular blender to puree the sauce. Blend all the ingredients until it gets a smooth consistency. Add the Shio-Koji to taste at this point. Adjust the seasoning with sea salt with your taste.
  5. Cook pasta as directed on the back of the package and drain well.
  6. Toss the pasta in the sauce, adjust the seasoning with salt or Shio-Koji if you need.
  7. Plate the pasta, and drizzle a bit of extra virgin olive oil for a final touch to add more flavor. Sprinkle freshly crushed black pepper as you wish.

(Recipe by Ai Asada)

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Shiokoji Gazpacho (Yield 1quart)

aedan_eri_recipe1

Ingredients:

Gazpacho

  • 2 each Large Tomato (about 0.6-0.7 pounds)
  • ¼ each Sweet Onion
  • ½ each Sweet Pepper
  • 1 each Japanese Cucumber (or 2 each Persian Cucumber)
  • 3-inch Celery
  • 1inch piece Young Ginger (or ½ inch piece of ginger)
  • 1-2 Tablespoon Shiokoji
  • 1-2 Tablespoon Extra Virgin Olive Oil(plus more for serving)

Garnish

  • 5-6 each Cherry Tomato
  • ½ each Japanese Cucumber (or 1 each Persian Cucumber)
  • ¼ each Sweet Pepper

How To Make:

  1. Cut all the vegetables into a large chunk. Place them into the jar of a blender, add 1tablespoon of Shio-koji and 1tablespoon of extra virgin olive oil. Blend them on the slower speed at first, pushing down the vegetables if you need to.
  2. Gradually increase the speed of blender, and blend them for 2-3minutes until completely smooth. Taste it at this point, and if you feel need more salt, add more Shio-koji as you need.
  3. Transfer the soup into a jar and let it sit in the refrigerator for 2-3 hours to overnight.
  4. Prepare the garnish. Cut cherry tomatoes into ½ or ¼ depending on the size of tomatoes. Remove the seed from a cucumber. Cut cucumber and sweet pepper into a ⅛ inch dice.
  5. Toss tomato, cucumber, and sweet pepper with extra virgin olive oil.
  6. Serve soup in a chilled soup bowl, garnish with and drizzle extra virgin olive oil for a final touch.

Tips:

Shio-koji enhances the flavor and sweetness of vegetables because the enzyme breakdown carbs and sugar in vegetables and create Umami flavor while it sits in a fridge. You can add skip ginger and substitute with 1clove of garlic.

Video:

To view this recipe's instructions in video, visit Eri's Youtube Channel (language: Japanese)

(Recipe by Eri Shimizu)

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Roasted Beets Potato Salad (4 serving)

aedan_beet-potato-salad

Ingredients:

  • 3 medium-size potatoes, peeled and cut into 1inch cubes
  • 1 small-size beet, top removed, scrubbed
  • 1 cup fresh fava beans, removed from pods
  • 2 tablespoon Shio Koji
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Sea salt

How To Make:

  1. Preheat oven at 400F.
  2. Wrap a whole beet with aluminum foil and roast the beet at 400F oven for about an hour, until it become folk tender. Cut a cooked beet into a bitesize, about 1-inch cube.
  3. Meanwhile, steam potatoes in a steamer until they are cooked through but not fall apart, about 20 mins.
  4. Place cooked potatoes in a bowl, add olive oil and Shio koji while they are still warm. Mix well and let them sit for a while.
  5. Fill a medium-sized pot with water and heat over medium-high heat. Bring the water to boil, add a generous amount of salt, add fava beans to boiling water, and branch for 30 seconds.
  6. Add beets and fava beans to the seasoned potato, and mix well, until the potatoes become slightly pink with the color of the beets.

(Recipe by Ai Asada)

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Siokoji Cucumber Wakame Rice (yield 2~3 serving)

shiokoji_cuc_L

Ingredients:

  • 2cup Cooked rice (hot)
  • 1 tablespoon 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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Shio Koji Brined Roast Turkey

shiokoji_turkey_L

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.

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Shiokoji Chicken Tofu Ball (28 balls)

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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

shiokoji_L

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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公開日:
最終更新日:2020/11/28