Nagaimo Pickled with Wasabi and Shio-Koji

Name: Nagaimo Pickled with Wasabi and Shio-Koji
Cuisine: American
Ingredients: 300 grams Nagaimo; 3 tbsp Shio-koji; 5 grams Grated wasabi; 1 Bonito flakes

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

300 gramsNagaimo
3 tbspShio-koji
5 gramsGrated wasabi
1Bonito flakes

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Steps

1

Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks.
2

Put the nagaimo sticks from Step 1 into a resealable bag with shio-koji and wasabi, and work in the shio-koji and wasabi into the nagaimo by rubbing the contents from the outside of the bag. Store in the refrigerator for 1/2 a day to a full day for a perfect finish.
3

Sprinkle on some bonito flakes, and serve.