Snack On Healthy Shiokoji+Gochugaru Cucumber

Posted on Jul 13, 2017 in Hiroko's Blog

Do you have home-made shio-koji in your refrigerator? If not, summer is the time to make it, and enjoy using it to pickle summer vegetables. Here is the link to the shio-koji recipe. https://hirokoskitchen.com/2012/06/shio-koji-recipe/ Recently I have added Korean Gochugaru in my shio-koji pickling base. Gochugaru is hot pepper flakes. It is not just hot. Gochugaru comes with sweet and fruity taste. The pair produces exciting pickles which I cannot stop snacking on. I made...

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SHIO-KOJI MAKES EVERYONE HAPPY

Posted on Apr 5, 2017 in Hiroko's Blog

So many articles have been written about shio-koji. You may have made it in your kitchen, and have been using it to cook up delicious meals. Shio-koji is a seasoning, which makes everything taste delicious and everyone happy. If you don’t know about it, or haven’t made or used it before, I will show you how to do. Two weeks ago I did Shio-koji workshop at MOFAD, Brooklyn. All attendees prepared their shio-koji from scratch. After 10 days of nursing them, by now, everyone is...

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Shio-koji Recipe

Posted on Jun 12, 2012 in Hiroko's Blog, Recipes

I have posted the story on shio-koji craz in Japan, the other day. Here is the recipe for you to make your own magic seasoning. You need 300g dry koji (you can find at Japanese food store or online), 100g sea salt and 500g tap water. In a bowl add the dry koji and gently rub them with your hands to separate the grains. Add the salt and repeat the process. Add the water and repeat the process. When the water acquires milk color transfer the mixture to a plastic container....

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Shio-koji craze in Japan

Posted on May 31, 2012 in Hiroko's Blog

Koji mixed with water and salt is called Shio-koji. Shio-koji has been used as a pickling base for about 350 years in Japan. Suddenly this Shio-koji was named “Miracle Seasoning” and used by every cooks from professional to avocational kitchens across Japan. I was introduced to Shio-Koji seasoning by Chef Jiro at Aburiya Kinnosuke, NY City. Since then, I made my own batch and am digging it deeper. The other day I have marinated chicken breast (no skin) for 2...

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