When we talk about salads, our minds must be on a pile of green vegetables served on a plate with a splash of dressings on it, right? These mixed pieces of food are usually served as an appetizer that can increase our daily vegetable intake.
Since salad is loaded with abundant vitamins and minerals, eating a salad a day will also increase the level of powerful antioxidants in our blood. So it is not surprising that many people consume it every day because it plays a significant role in fulfilling daily nutrition.
To make the experience of eating salads more enjoyable, many people combine them with dressings, where these dressings have the ability to change the taste of the salad to be fresher or even sweeter, according to their preferences.
Among the many dressings that can be used, I found that one unique fermented soy sauce from Japan can be used as dressings called Shoyu Koji. A small amount of Shoyu Koji is enough to develop the burst of umami, so I could say this can be a breakthrough for those of you who are already bored with salads that may taste bland. Additionally, not only adds the umami, shoyu koji itself contains proteins that are especially beneficial for our nutrition.
Thereupon, why don’t you try this lovely fermented soy sauce instead?
About Shoyu Koji
Shoyu koji (醬油麹) is an aged pasty sauce made with Shoyu that is perfectly fermented with rice koji. Usually, the fermentation process takes about a week to ten days hoping that the koji will completely absorb the contents in the shoyu.
If we compare it with the regular shoyu, this shoyu koji is considered more affluent in umami and has a deep taste of koji. And, it is said that you’ll taste ten times more delicious than the regular shoyu! Surprising, isn’t it? With a small amount of Shoyu Koji, it is enough to develop the burst of umami.
Regarding how to use it, you don’t need to be confused because shoyu koji goes excellent with any dish that you would typically use shoyu for. The versatile nature of shoyu koji allows it to be used as seasoning/topping, mixed with natto, and marinating for fried food.
Learn more about shoyu koji in the following article:
Mayonnaise Shoyu Koji Recipe
Mayonnaise Shoyu Koji
Ingredients
- 1 tbsp Shoyu koji
- 2 tbsp Mayonnaise
- 1 piece Avocado
- 2 slices Lettuce
- 4 pieces Cherry tomatoes
Instructions
- Mix the Shoyu koji and mayonnaise.
- Cut the avocado in half, remove the seeds and skin.
- Cut the lettuce into pieces of appropriate size.
- Cut the cherry tomatoes in half.
- Arrange lettuce, avocado, and cherry tomatoes on a plate and finish with mayo Shoyu.
