Pork cutlets marinated in shio-koji are delicious, so I wondered if I could make roast pork in that way too. I tried adding all kinds of things besides garlic to the shio-koji, like gochujang or ginger, but just garlic tasted the best.Please use the roasting time as a guideline. It will differ depending on your own and the size of the meat.When the meat has finished roasting, don't cut into it until it has rested; otherwise, the juices will just run out. Recipe by La Land

I wanted to make a pork dish using shio-koji, and my mother had given me some meat to use as ginger pork or tonkatsu, so I tried making this version of ginger pork.It's best to brown the meat well. This way the surface will caramelize as if you used soy sauce when you add the mirin.I used hon-mirin this time (not mirin seasoning).If the meat you have is thin, you can reduce the marinating time. For 2 servings. Recipe by Naonao1022

Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft!Shio-koji burns easily, so watch the heat as you cook. Recipe by arare*

A high-protein, low-fat dish! Enhance the flavor and tenderness of pork tenderloin, which is rich in vitamin B1, by marinating it in shio koji.

I've been trying all kinds of recipes using homemade shio-koji. Shio-koji brings out the natural umami in food, so I tried making a simple 'roast' pork with it. It was more delicious than I imagined, so I think I'n becoming an even bigger shio-koji fan now. Even the fat is amazingly tasty. This is dangerous since I keep overeating!Make sure to brown the surface of the pork belly block all over first. Then cook the meat while adjusting the heat level until the meat is cooked through and bounces back when you poke it, shaking the frying pan occasionally and turning the meat. If you cut through it and you're not sure it's cooked through, fry the slices in a pan or microwave briefly. I marinated the meat in shio-koji for 5 days this time. For 3 to 4 servings. Recipe by kukko mama

For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead.Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa

I brined some fish in shio-koji, the way my mother taught me.Since the rinsed fish is wrapped in cheesecloth, there's no need to rinse it again before grilling. If the seasoning is too light, brine for longer next time.It's best if you use a bleached cotton cloth-type gauze, but if you don't have any, then a gauze handkerchief will do. Recipe by Sakkomama

I used to combine shio-koji and sugar to make this but I wanted to see what it would taste like if I used mentsuyu instead.Adjust the amount of shio-koji based on the salt content.Even if you're using a non-stick frying pan, the tofu might stick, especially if it's cold so warm it up. Recipe by Hokkori-no

Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious.As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko

I tried making chicken wings using shio-koji I got from my mother.It's best if you use bleached cloth for the gauze, but if you don't have it, then a gauze handkerchief works.  Please adjust the marinade time accordingly. Chicken wings should be crispy on the outside, glossy, and juicy on the inside. Recipe by Sakkomama

Ever since I started making my own shio-koji, I've been using it to pre-treat all kinds of dishes, so my chicken ham also uses shio-koji now.To marinate the chicken in Step 1, put it in a plastic bag. Recipe by Yuripomu

This is a popular food here. We call it chasho. It's good for ramen noodles, too.