Simple Grilled Salmon with Shio-Koji. Here is how you cook it. Tenderise your salmon and give it a mouthwatering mellow savoury/umami flavour with this grilled salmon recipe, which uses shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is a kind of edible fungus that grows on rice and is used widely in Japanese cuisine to soften meats, enhance flavours and eliminate odours. Great recipe for Simple Grilled Salmon with Shio-Koji. One morning, I was grilling salmon for breakfast, and realized that I always prepared it the same way, so I added some shio-koji I had on hand.

Recipe by Hitomi Koji-Cured Grilled Salmon The Japanese ingredient koji is the fungus that grows on rice, barley, soybeans, or corn after it is inoculated with a fermentation culture called Aspergillus oryzae. Evenly spread shio koji on both sides of the salmon filets. Store in a re-sealable plastic bag or (non-reactive) glass or plastic container. You can have Simple Grilled Salmon with Shio-Koji using 2 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Simple Grilled Salmon with Shio-Koji

You need 1 of Pre-salted cut salmon.
Prepare 1 tbsp of or more Shio-koji.

Great recipe for Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji. I like fish marinated Saikyo-style, so I thought it would be a good idea to marinate some in shio koji. Just add a little yuzu kosho to give the fish a fresh fragrance. My family loves this, so I make this dish quite.

Simple Grilled Salmon with Shio-Koji instructions

Spread 1 tablespoon of shio-koji on the salmon..
Grill both sides until it's done and enjoy..

Rice, Miso soup and grilled salmon. It is not just a grilled salmon. It have to be marinated with Koji !!! (Ama-Koji or Shio-Koji) The flavor will changed dramatically. I cannot go back to normal salmon any more. Koji is amazingly full of enzymes.