@jess.flowers: Shio koji is my secret weapon for enhancing flavors and making food taste incredible. There’s a reason so many Michelin rated restaurants are using koji in their kitchens. This shio koji recipe is meant for marinating proteins, but it’s fantastic for vegetables as well. I like to toss a spoonful of this with my butternut squash before roasting it and it adds a lovely crispy texture and makes the flavors pop. To make this recipe you need -500g rice koji (order online or buy at a Japanese grocery store) -500g aquafaba -20 to 45 grams of salt (depending on desired saltiness and length of curing. Use a higher salt % for longer cures) Mix everything together and apply to the surface of your protien, redistributing it daily as you flip it. Use the rest of the shio koji as a component for sauces for roasts. It’s amazing tossed with tomatoes, roasted in the oven, then blended into a sauce. It can also be used as a thickener and flavor enhancement for soups as the rice will break down like starch when applied to heat.

Jess Flowers

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Thursday 24 July 2025 17:25:34 GMT