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Shiokoji Marinated Salmon

Ayami Suzuki

RECIPE OF THE WEEK

Shiokoji Marinated Salmon – Taste the difference!

Have you tried Shio Koji yet? It is a traditional Japanese seasoning made from Koji (fermented rice), salt and water and can be used to add umami (savory) flavour to your dishes and tenderizes protein such as meat, fish, cheese, egg and tofu! It is full of enzymes that breaks down and predigest protein and carbohydrates in your food and nutrients such as vitamin B1, B2, B6, B12, E, K, niacin, folic acid, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, iron, monounsaturated fatty acid, polyunsaturated fatty acid and dietary fibre.  Interested? You can see the recipe here, or simply buy our Make Your Own Shio Koji Jar and all you need to do is add water! 
And how do you use this? Here is one recipe!

Shio Koji Marinated Salmon
Ingredients: Salmon fillet - 1 piece, Shio Koji – 1Tbsp, Olive Oil – 2Tbsp, Flour – 1Tbsp,  White wine – 2Tbsp, Fresh rosemary and tyme
1)    Marinate salmon fillet with one table spoon of Shio Koji and leave for one hour.
2)    Add olive oil, fresh rosemary and thyme in a pan and turn the heat up to medium until the oil becomes the fragrant, then remove the herb.
3)    Dust flour on the skin of the salmon and seal the surface, skin-side first.
4)    When both sides are sealed, turn the salmon skin-side down again, add white wine and steam.
5)    Add lemon and/or butter for garnish.


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