Shio (salt) Koji

INGREDIENTS

• 200g of Shio Koji
• 20 – 30g of Spring Onion or any veggies or mushrooms

INSTRUCTIONS

1. Cut the veggies or mushrooms you like
2. Put the veggies or mushrooms and Shio Koji into the bigger jar together and mix well.
3. Leave the jar at the ambient temperature and stir it everyday in 9 or 10 days. Don’t close the lid of jar completely.
4. Ready to use once you taste mild and round savoury in that liquid.

• After 9 or 10 days, Keep it in the fridge.
• In summer, 7days will be enough. In winter, 9 – 14 days will be necessary, depends on the room temperature.

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

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.

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.

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.

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.

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.