#shio-koji

[falseandrealultravival]

Japanese mackerel grilled with shio-koji and ketchup (cooking)

A Japanese mackerel is a fish that eventually grows big, and its name changes according to its stage of development (Shusse-uo). The taste is light and delicious. This time, I coated it with shio-koji and ketchup and heated it in the toaster oven for about 15 minutes.

Note: Shio-koji is a compound seasoning made by mixing salt with white mold grown in rice (koji), which is the source of fermentation.

鰆の塩麹・ケチャップ付け焼き（料理）

鰆は、最終的には大きくなる魚で、発達段階で呼び名が変わる（出世魚）。味は淡泊で美味しい。今回は、塩麹とケチャップを塗りたくって、オーブン・トースターで１５分くらい加熱した。

注：塩麹とは、発酵の元になる白カビを米で増殖させたもの（麹）に、塩を混ぜて保存した複合調味料である。

(2023.02.07)

[morethansalad]

Aurora Sauce Cauliflower with Corn (Vegan)

[iwa-mame]

あつあつごはんに目玉焼きのせて、しょうゆ麹をかけて、いただきます！

[foodies-channel]

🍥 Shio Koji kohlrabi 'dumplings' filled with baked kohlrabi and leek | caramelized onion and coffee garum puree | pickled mustard seeds | leek oil

🍔YouTube || 🍟Reddit

[ramenhaven]

I left the house with a vague idea that there was no good ramen around and I came home with a couple pounds of trotters, some picnic cut trimmings, mirin, ponzu, katsobushi, nori, chili oil, miso, shio Koji and a damn book all about ramen

[uncivilliberties]

I am braising five pounds of short ribs in a mixture of red wine, beef glace, and shio koji right now. My house smells OBSCENELY BEEFY.

[lilinbo]

Fix-It-Fast Soup with Onion Shio Koji

Continue reading Fix-It-Fast Soup with Onion Shio Koji

[foodplates1922]

we marinade free-range chicken overnight in shio koji and guajillo paste, then cook on the grill until deliciously charred and smoky. It's then served with Swiss chard a pickled celery salsa.  Add on a side of potatoes and salads

Meat, Poultry, Chicken, Asian, Meal, Lunch, Dinner

[furcafe]

Delicious early dinner at @eatatelle , Mt. Pleasant St.: cheese crackers & “A Bit More Moxie” (bourbon, fernet, pastis, & sarsaparilla), chicken fried hen of the woods (w/shio koji ranch, & pickled Fresno peppers), & white chocolate mousse (w/black sesame & yuzu)! Lens c.1950-1, camera c.2017. #dcondigital #zeisslife #biometarlife #carlzeissjena #zeisszeissbaby #sonylife #sonya9 #ilce9 #notleica #digitalleicaflex #availablelight #acreativedc #exposedDC #FotoDC #igdc #dctography #dcfocused #202creates #walkwithlocals #streetmeetdc #popville #MyDCist #dcisreal #WeAreDC #mtpleasantdc #lajetté2023 #spring2023 #pandemicspring2023 #omicronspring2023 #anothersaturdaynight (at Elle DC) https://www.instagram.com/p/Cp83-rit4q3/?igshid=NGJjMDIxMWI=

[fattributes]

Shio Koji Salmon

[chezkazu]

Kimuchi

[eataku]

Juku Izakaya, NYC

I’ve said it before and I’ll say it again... Chef Koji Hagihara is one of the finest chefs currently working in NYC. Combining Japanese, Chinese and French training and techniques, he creates some of the most innovative and memorable menus wherever he works. I’ve posted about the amazing meals we enjoyed at Hakata Tonton during his long tenure there, as well as his time in the kitchen at short-lived hotspot Roki. Now Koji-san has moved downtown to the year-old Japanese eatery Juku, or more specifically, Juku Izakaya...

Juku is actually three different dining destinations across three floors... the top level being an outstanding sushi counter run by chef/owner/”sushi boss” Kazuo Yoshida, and the basement being a cocktail lounge with fun bar bites. The izakaya is sandwiched between the two on the main floor where Chef Koji runs the kitchen and recently revamped the menu in his signature style. Here’s a look...

Madai (red se bream) crudo with olive oil, orange, jalapeno and smoked salt...

“Foie Au Raisin” Gyoza...

Crispy dumpling skins topped with seared foie gras, green grape compote and prosciutto...

“The Garden”, a mix of seasonal vegetables, raw and fried, in a Japanese “hummus” with black shichimi spice...

Charred shishito peppers with parmsean cheese and olive oil...

A “Thrice Cooked Potato” topped with a mixed mushroom medley and truffle butter...

Blackened scallops with Brussels sprout leaves, cilantro chutney and aged soy salt...

Their insanely delicious Lobster Uni Mac & Cheese, which was more seafood than pasta...

The Colorado lamb chop...

Aged in shio koji and grilled to perfection...

Tea Smoked Duck, crusted in hojicha miso and served over a powder of cure duck egg...

A eye-popping platter of sushi and sashimi that Chef Kazuo was kind enough to send down for us...

The board was the size of the table and covered with every treasure the ocean has to offer...

And you can see the tuna-filled futomaki peaking through there...

Quite a treat, I must say, and devoured with a promise to sit at the sushi counter on our next visit...

The meal ended with an off-the-menu surprise, a bowl of Chef Koji’s new ramen...

A 100% fish-based broth made with the bones of red sea bream...

So simple yet so succulent, served with the springiest of noodles...

And for “dessert”, their Momo Jiri cocktail, a blend of Jasmine gin, white peach, lime juice and sparkling wine, topped with an edible Dianthus flower...

The name “Juku” can mean “cram school”, but is also a play on “jyu kyu” or “19” in Japanese (Kazuo’s old restaurant in Brooklyn was called “1 or 9”), hence the numbered jerseys the chefs all wear...

We could not have been more satisfied with the meal here at Juku! And not just with the tantalizing tastes or perfect portions of the dishes, but with the joy that comes from seeing one of your friends finding a new path in life and having such success on it!!

Please go down to Chinatown and let Chef Koji take care of you. And be sure to tell him that C.B. sent you!

JUKU IZAKAYA

32 Mulberry St.

NY, NY 10013

646-590-2111

https://jukunyc.com/

[foodies-channel]

🍥 Shio Koji duck breast, seared bok Choy, duck fat fried rice and mandarin hoisin sauce

🍔YouTube || 🍟Reddit

[cookpadtranslated]

♡ Done in 5 minutes ♡ Komatsuna and carrot namul ♡

Source: https://cookpad.com/recipe/5488090 (see recipe for pictures)

Description: “A typical namul recipe, changed to use shio koji. It came out delicious so I posted it ♡”

Ingredients

Komatsuna, 1 bunch

Carrot, 1/4*

★ Shio koji**, 1 tbsp

★ Sesame oil, 1 tbsp

Powdered white sesame seeds, to taste

Korean nori, 1 bag, shredded into small pieces

Directions

Wash the komatsuna, cut off the roots, and cut into 2-inch lengths. Slice the carrots into very thin matchsticks. Put both into a microwave-safe dish.

Cover with plastic wrap, and microwave at 800W for 3 minutes, or 600W for 4 minutes and 30 seconds. The komatsuna should be soft, and the carrot shreds should be translucent.

Rinse with water until cooled, then wring out to remove excess water. You can rinse it just briefly.

Add the ★ ingredients and mix.

Add the powdered sesame seeds and mix.

Lastly, add the Korean nori and mix, then it’s done!

This is the Korean nori I used:

Tips:

“I used the Korean nori to absorb extra moisture, but you can leave it out.”

“You can also use spinach, and/or daikon.”

Origin of this recipe: “I wanted a recipe to use up shio koji, lol. To my surprise, it was more delicious than I expected ♡”

Translation notes

*Japanese carrots tend to be huge, so this is probably more like 1/2 carrot from an American grocery store.

**Shio koji is a fermented seasoning. More info: https://www.justonecookbook.com/how-to-make-shio-koji/

[gaann]

銀鮭の塩糀焼としまほっけの定食

Dinner on Aug.1st,2022

Silver Salmon Grilled in Shio Koji and Grilled Atka Mackerel Teishoku.

[lilinbo]

Spinach with Shio Koji and Garlic Dressing

Continue reading Spinach with Shio Koji and Garlic Dressing