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Shio koji is a mixture of fermented sea salt and short-grain white rice. When Aspergillus oryzae is combined with salt and steamed rice, then left in a warm environment to For example, to tenderize and season meats and fish is most popular, to pickle vegetables, or make homemade salad dressings. Cut raw salmon in small pieces and mix with salted rice malt（SHIO-KOJI=塩麹（しおこうじ））, then put in the refrigerator overnight.
Alright, don’t linger, let’s plan this asparagus salt with rice malt(shio-koji) salad formula with 6 materials which are definitely easy to obtain, and we have to process them at the very least through 2 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients Asparagus salt with rice malt(Shio-koji) salad:
- Provide 4 for asparagus
- Provide 30 g for Corn
- Take for a
- Make ready 2 teaspoons salt with ricea malt
- Give 1 tsp of grain mustard
- Require 1 of little black pepper
It's really nice in a salad dressing (recipe in the article), and can be used instead of or in addition to other salty condiments like soy sauce, Worcestershire sauce, miso or salt in cooking. Fermentation is an indispensable process in miso Grains such as rice, barley or soybeans are inoculated with koji kin. The mold then propagates and results One such example of this is shio koji, a mixture of malted rice (koji), salt (shio) and water. A natural seasoning made with malted rice, salt & water, shio koji enhances the umami flavor of this simple salad.
Asparagus salt with rice malt(Shio-koji) salad process:
- Asparagus is boiled and cut diagonally at 1cm width - Add asparagus, corn and A to the bowl and mix.
When used as a salad dressing, the end result is a crisp Daikon and Cucumber Salad with a nice balance of salty-vinegary sweet flavors. Shio Koji is a new type Japanese seasoning, made from Rice-malt and salt. Use it for meat, fish and vegetables. Turned my otherwise bland tofu into this amazing soft, moist, cheesy and slightly salty deliciousness that is difficult to describe. If you've ever had the flaming cheese (Saganaki) at a Greek.
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