Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, shio-koji & amazake dressing. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. The brown rice shio-koji is a bit sweeter, but also a little grainier.

Shio-Koji & Amazake Dressing is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Shio-Koji & Amazake Dressing is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook shio-koji & amazake dressing using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Shio-Koji & Amazake Dressing:

1. Make ready 1/4 Finely chopped onion
2. Take 1 tbsp Shio-koji
3. Make ready 2 tbsp Strong amazake
4. Make ready 1 -1 1/2 tablespoons Sherry vinegar, malt vinegar, red wine vinegar (or vinegar or lemon juice)
5. Prepare 2 tbsp Olive oil (or grapeseed oil)
6. Get 1 Black pepper

Hanamaruki is the only company that makes SHIO KOJI in the liquid form. LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook.

Instructions to make Shio-Koji & Amazake Dressing:

1. Just mix together all of the ingredients. It's quite concentrated, so should be mixed with a spoon. I recommend roughly chopping the onion to enjoy the texture.
2. [Daikon Radish & Persimmon Salad] The salad in the photo is shredded daikon radish and persimmon topped with radish sprouts and dressing.
3. [All-Purpose Seasoning with Shio Koji & Amazake Ama-Shio-Koji]It's handy to have a blend of shio-koji and amazake in stock. - - https://cookpad.com/us/recipes/145420-all-purpose-seasoning-with-shio-koji-%EF%BC%86-amazake-sweet-shio-koji
4. Feel free to use store-bought amazake; just make sure that it's concentrated (I recommend this Miyako-kouji: Kataneri Amazake).
5. If you mix sherry or malt vinegar with amazake, it will turn a very pretty faint pink colour, which is why I added them. Malt vinegar has a very mild acidity.

Shio koji is a traditional use of koji, the ancient mold that gives us soy sauce, miso, fermented bean paste, and sake. Dan shows us to use it. Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years. Koji (also known as koji-kin) is a fungus or mold used to ferment foods or. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia.

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