Shake no shio-koji yaki
Grilled salmon with shio-koji (salt fermented rice malt)
There are many ways to use shio-koji. What is shio-koji? It is salt fermented rice malt and you can use it as a substitute of salt or you can use it as an ingredient in sauces. In this recipe, I used shio-koji as a sauce to marinate salmon. With shio-koji you get the same salty flavor with less than 50% of the salt content. Shio-koji is a live food that is rich in enzymes and brings out the umami, the “pleasant savory taste”, in food.
By Naoko Ogura-Gayler
To serve 2
- 2 fillets of salmon
- 2 tablespoons shi-koji
- 1 tbs ground daikon radish (optional)
- 1 tbs vegetable or sesame oil
- 1 plastic bag
- Place salmon in the plastic bag with shio-koji.
- Marinate the salmon at least 30 minutes, or overnight.
- Heat oil in a pan and cook the marinated salmon on middle heat. If the salmon fillet is quite big, you can put a lid on the pan until it’s cooked.
Summer kids cooking workshop
Child – 2,500 yen. Adult – 3,500 yen
A fun cooking class with kids. Learn and enjoy local food and culture through food!
Main dishes: as-you-like-it okonomiyaki pancake, yakisoba, kids’ curry
Deserts: kakigoori with homemade syrup, Okinawa doughnuts, purple sweet potato buns.
Let’s roll-sushi class Saturday July 25th – 5,000 yen per person
Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan Village, Okinawa 904-0322 Closed on Sunday.