SHIO (SALT) KOJI

DRESSING / SEASONING

Shio_Koji_dressing

INGREDIENTS

  • 3 tbsp of Shio Koji
  • 2 tbsp of vinegar
  • 2 tbsp of olive oil
  • A pinch of black pepper

INSTRUCTIONS

  1. Mix the ingredients together.
  • Add the minced tomatoes or minced onions if you like.
  • No need vinegar in case of Black Spore Shio Koji

PICKLES -TSUKEMONO-

pickles

INGREDIENTS

  • 150g of Chinese cabbages or veggies you like
  • 2 tbsp of Shio (salt) Koji

INSTRUCTIONS

  1. Put chopped veggies and Shio Koji in the plastic bag and rub it gently.
  2. Put it (Step 1) in the refrigerator for 6 hours to marinate it.

SOUP

soup

INGREDIENTS

  • 130g of tomatoes
  • 130g of mushrooms you like
  • 500ml of water
  • 2 and 1/2 tbsp of Shio (salt) Koji
  • 1 tbsp of olive oil

INSTRUCTIONS

  1. Cut the veggies and the mushrooms.
  2. Put water in a pot and heat it.
  3. When it boils, add the veggies, the mushrooms, and Shio koji.
  4. When it boils again, turn off the heat and add olive oil.
  • Add other veggies if you like.

TOMATO PASTA

tomato pasta

INGREDIENTS / 2servings

  • 1 tomato
  • 1/2 onion
  • 2 mushrooms
  • A clove of garlic
  • 200g of pasta
  • 1 tbsp of olive oil

INSTRUCTIONS

  1. Mince the garlic and cut the veggies and mushrooms.
  2. Boil the pasta for the necessary mins.
  3. While boiling the pasta, make tomato sauce. Put olive oil in a pan and heat it, and add the minced garlic with low heat.
  4. Add the rest of Step 1 and Shio Koji in Step 3, and stir-fry them.
  5. Mix with the pasta and Step 4.

MARINATED GRILLED FISH

grilled_fosh

INGREDIENTS

  • 2 pieces of salmon
  • 1/4 onion
  • 2 mushrooms
  • 2 tbsp of Shio (salt) Koji

INSTRUCTIONS

  1. Put salmon and Shio Koji in a plastic bag and rub it gently and put it in the refrigerator for 6 hours or overnight.
  2. Cut the onions and the mushrooms.
  3. Place Step1 and Step 2 on a large piece of aluminum foil and wrap them.
  4. Grill them for 20mins.

STEW – Japanese cream stew –

cream_stew

INGREDIENTS

  • 2 (300g-400g) potatoes
  • 1 carrot
  • 1 (200g) onion
  • 2 mushrooms
  • 600ml of soy milk
  • 4 tbsp of Shiro Miso
  • 1 tbsp of Shio (salt) Koji

INSTRUCTIONS

  1. Cut veggies into bite size pieces.
  2. Heat a pot with oil and put the veggies in it. Stir them.
  3. When the veggies are tender, add soy milk.
  4. Simmer on low heat for about 15mins, mixing occasionally to avoid burning.