A healthy delicious recipe that combines the power of fermented seasoning and the beloved high-protein salmon!
Shio koji is an all purpose seasoning that is commonly used as a pickling ingredient or as a marinade. By keeping meat or fish in shio koji overnight, the enzymes in the shio koji will break down protein and increase the umami of your ingredients.
Grilled Shio Koji Salmon
Ingredients
- 200 g Unseasoned Salmon
- 1 tbsp Shio Koji
- Oil (For cooking)
Instructions
- Slather the shio koji all over the salmon fillets
- Put the salmon in a container and let rest overnight
- Wipe the shio koji from the salmon with paper towel
- Cook over medium heat until all surface is cooked
A Little Bit About Shio Koji
Shio Koji, also known as salt koji, is a seasoning made by fermenting a mixture of water, salt, and koji. The taste is salty and sweet with a distinct fruity fermented scent of koji. Shio koji truly is a useful all-purpose seasoning.
Here are some ideas on how to use shio koji:
- Pour and mix as a condiment
Utilize the thick creamy texture and umami of shio koji and use shio koji as an addition to dressings and sauces. Just mix it with your sauce and pour over your preferred ingredients like veggies, meat, or fish.
2. Add To enrich various dishes
Shio koji is a flavor bomb so you can add a little bit of it to a broth, curry, stew, or even mix it in a hamburg steak. Adding shio koji will make your cooking tastes richer and more complex.
3. Use to pickle and marinate
When protein ingredients like meat and fish are soaked in shio koji, the enzyme will work to create a soft, rich-tasting finish.
Recommended Products to Make Shio Koji
Find Japan’s best ingredients to make your own authentic Shio Koji at home below.
