{"id":4909,"date":"2015-03-16T12:19:02","date_gmt":"2015-03-16T03:19:02","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=4909"},"modified":"2015-03-16T12:54:22","modified_gmt":"2015-03-16T03:54:22","slug":"3-easy-ways-with-shio-koji","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2015\/03\/3-easy-ways-with-shio-koji\/","title":{"rendered":" 3 Easy Ways With Shio-Koji<\/b>"},"content":{"rendered":"

When you think of Japanese food, you\u00e2\u20ac\u2122d be forgiven if\u00c2\u00a0\u00e2\u20ac\u0153fermented foods\u00e2\u20ac\u009d is not what comes to mind. However,\u00c2\u00a0staples in the Japanese kitchen such as soy sauce, miso, sake,\u00c2\u00a0mirin (sweet cooking wine) and rice vinegar are all fermented\u00c2\u00a0foods. This month I want to introduce you to a lesser known,\u00c2\u00a0traditional Japanese ingredient called shio-koji (\u00e5\u00a1\u00a9\u00e9\u00ba\u00b9).\u00c2\u00a0Shio-koji is a coarse paste that is made from fermenting\u00c2\u00a0koji (rice inoculated with a special type of fungus) salt and\u00c2\u00a0water. The end result is a mild salty-sweet paste that is packed\u00c2\u00a0with enzymes and umami.\u00c2\u00a0\u00e2\u20ac\u0153Uma-what?\u00e2\u20ac\u009d Actually, you are all probably familiar with\u00c2\u00a0the mass produced version of umami, MSG. Umami is used to\u00c2\u00a0describe the fifth category of tastes (the others being sweet,\u00c2\u00a0salty, sour and bitter). It can be translated from Japanese as\u00c2\u00a0\u00e2\u20ac\u0153deliciousness\u00e2\u20ac\u009d or \u00e2\u20ac\u0153good savoury taste\u00e2\u20ac\u009d. Coined in 1908 by a\u00c2\u00a0chemist at Tokyo University, it has only been recognized by\u00c2\u00a0western scientists in recent years although it has its skeptics,\u00c2\u00a0too.<\/p>\n

\"OLYMPUS<\/a>So going back to shio-koji, that umami means it enhances\u00c2\u00a0the flavour of foods and is great as a marinade for fish or meat.\u00c2\u00a0It can be used to make quick pickles (tsukemono) or salad\u00c2\u00a0dressings and can essentially be used as a salt substitute,\u00c2\u00a0lowering the overall salt content of dishes. There was a shio-koji\u00c2\u00a0craze in Japan a few years ago and for good reason. Not\u00c2\u00a0only is it incredibly versatile and tastes great but it\u00e2\u20ac\u2122s good for\u00c2\u00a0you, too (the health benefits of fermented foods requires a\u00c2\u00a0whole other article).\u00c2\u00a0Amongst other things, shio-koji has been described as the\u00c2\u00a0new MSG, the next soy sauce and the miracle condiment.\u00c2\u00a0Luckily for those of us living in Japan, it\u00e2\u20ac\u2122s readily available in\u00c2\u00a0most supermarkets and isn\u00e2\u20ac\u2122t very expensive. I imagine it\u00e2\u20ac\u2122s\u00c2\u00a0harder to get outside Japan so I definitely encourage you to try\u00c2\u00a0it while you\u00e2\u20ac\u2122re here.\u00c2\u00a0There are countless recipes out there but here are 3 simple\u00c2\u00a0ones I like to get you started.<\/p>\n

 <\/p>\n

Happy experimenting!<\/p>\n

Helen Yuan<\/i><\/b><\/p>\n

\u00c2\u00a0<\/b><\/p>\n

1. Grilled Salmon<\/b><\/p>\n

The shio-koji and mirin\u00c2\u00a0mixture tenderizes the fish and\u00c2\u00a0when grilled, it caramelizes,\u00c2\u00a0resulting in a mild teriyaki-like\u00c2\u00a0flavour.<\/p>\n

 <\/p>\n

>> Serves 1<\/p>\n

>> Prep time: 5 minutes (plus \u00c2\u00bd\u00c2\u00a0hour marinating time)<\/p>\n

>> Cooking time: 6-8 minutes<\/p>\n

 <\/p>\n

Ingredients<\/b><\/p>\n

1 small piece of salmon<\/p>\n

1 Tbsp. shio-koji<\/p>\n

1 tsp. mirin (sweet cooking wine, optional\u00c2\u00a0but adds a subtle sweetness)<\/p>\n

 <\/p>\n

\"OLYMPUS<\/a>Method<\/b><\/p>\n

One: Mix the shio-koji and mirin in a small\u00c2\u00a0bowl.<\/p>\n

Two: Spread mixture on both sides of the\u00c2\u00a0fish and marinate for around \u00c2\u00bd an hour. (If\u00c2\u00a0you\u00c2\u00a0don\u00e2\u20ac\u2122t have time it\u00e2\u20ac\u2122s fine to grill it straight\u00c2\u00a0away but it will be less tender and have less\u00c2\u00a0flavour.)<\/p>\n

Three: Grill on medium heat for around\u00c2\u00a04-5 minutes or until browned. Turn the fish\u00c2\u00a0over and grill for a further 2-3 minutes or\u00c2\u00a0until browned to your liking. Keep a close eye\u00c2\u00a0on it after turning as it can burn easily.<\/p>\n

Four: It\u00e2\u20ac\u2122s delicious with some steamed\u00c2\u00a0rice and a salad or some blanched greens.<\/p>\n

Quick Tip<\/b><\/p>\n