This is one of the dishes I created using shio-koji. All it takes is to pickle the vegetables in the all-purpose fermented seasoning, which brings out their flavor.Be sure to coat the nagaimo evenly in the shio-koji inside the bag, since it discolors easily. Recipe by kebeibiko

I always ate this with ponzu sauce, but I wanted to try a different flavor so I made this.Adjust the amount of shiro-dashi and wasabi as desired.Yuzu pepper also works in place of wasabi. Recipe by rose12

I'm expanding my bento recipes!Nothing to note. Recipe by yukanosuke

I just came up with this recipe.I cooked a rice cooker cup first, added 2 teaspoons of shio-koji and it was well-seasoned.Step 1 Use fresh or frozen edamame. (You don"t have to boil the frozen edamame.) It's also good with green peas. Recipe by Yuuyuu0221

I wanted to test shio-koji with a simple dish.It's best to marinate this salad for at least 20 minutes in the fridge rather than serving it immediately. The flavor will improve dramatically with just a little bit of extra time! Recipe by Makirin

Because cabbage is so nutritious, I pickle it with shio-koji to eat everyday. One time I drizzled sesame oil and it really improved the taste. Ever since then I've served this dish with sesame oil.When putting the cabbage into a bag, add half of the shio-koji part way through. When all the cabbage is in the bag, add the rest of the shio-koji. This makes it easier to distribute.Please adjust the amount of shio-koji since the salt content varies by brand.If you use a zip lock bag, it lasts longer. Recipe by Milis

I made shio-koji. I trying to come up with a dish using that and leftover basil paste, then I arrived to this recipe.Please adjust the baking time depending on your oven.Baking with cherry tomatoes and potatoes are also great! (In that case, microwave the potatoes for about 3 minutes in advance). Recipe by uzukaji

I really wanted to make something with shio-koji and honey.Adjust the amount of seasoning to your liking and also to the size of the sweet potato. Recipe by Pukuttopukumaru

I tried making my usual morning pickled cucumbers by using shio-koji instead of my usual method.This recipe is so easy because all you have to do is mix and rub everything together.You can also add some turnips..The amount of salt content in shio-koji varies by brand, so adjust accordingly. Recipe by Yuuyuu0221

I always make plenty of marinade. When I was serving this one time, I poured too much of it over the pork and apologized but my family exclaimed, "it goes so well with the cabbage!" and loved it. So ever since then, this has been the way we've had this dish. Marinating the pork in shio-koji first is a recent change to the recipe. The meat becomes tender and juicy.Marinate the pork in the shio-koji first, then marinate it in the other ingredients. The ratio of the other marinating ingredients (sake, soy sauce, mirin) is 1:1:1, so it's easy to remember. Try making this with your desired amount of marinade. For 4 servings. Recipe by Torachanta-tan

I wanted to make an irresistible, quick pickled dish using shio-koji.Since the daikon is cut thin, this dish is ready to eat as soon as it's done.Feel free to add as much wasabi as you like. I think it tastes a lot better with a strong wasabi flavor.(By the way, if you like spicy foods, try adding some chili pepper.) Recipe by Niwanomomo

I came up with this for my son who loves okra and edamame.Step 1: Don't over-boil the okra (less than a minute).You can also use shio-koji. Recipe by Yuuyuu0221