For those unfamiliar with shio koji, it is a mixture of malted rice, salt and water. It's fermented with the same bacteria used to make miso and thus has a lot of umami.
Anyway, my mom moved out of the country and while cleaning out the refrigerator, I found a bottle of shio koji (塩麹）. After marinating some different kinds of meat and cooking it, both the chicken and pork turned out to be really tasty and amazing. Today, I pickled my cucumbers and that was also tasty too. Anyone else used it? I highly recommend trying it out.
Submitted April 12, 2016 at 11:20AM by Monkoton http://ift.tt/1Q3ZXcJ JapaneseFood
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