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 marinated a whole cooked tomato in Shio-koji.The enriching taste from the tomato's glutamic acid and the fermented ingredients from the Shio-koji come together in this simple dish. No wonder it's good.All you do is let it sit in Shio-koji overnight. Almost seems like a tomato compote. Recipe by kebeibiko

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.Nothing in particular. Recipe by Hitomi

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 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

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

Since a lot of recipes using shio-koji call for mixing it with honey or amazake, I figured I'd cut some corners by keeping a stock of a blend.It's easy make dishes and measuring is easy if you combine the sugar-free sweetness of koji and salt to make an all-purpose seasoning. It has a very well-rounded flavor! Recipe by kebeibiko

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 often.By using a plastic bag, you'll be able to make the salmon absorb the marinade very well while your hands stay clean. When you fry the fish and vegetables, have the sides you want showing on the plate down on the frying pan. This way, you'll avoid having charred bits showing when you plate and serve your fish and veggies. Try to cook everything in the same pan so flavors of the fish and shio-koji settle into the vegetables. Recipe by vegeful

Since avocados pickled with fermented rice bran are delicious, I wondered how they would be with shio-koji...Though I pickled ripe avocados, it's OK to use avocados that are still hard when cutting. If the avocados are not ripe yet, it means that they will turn out lightly pickled. This is a great way of using up hard avocados. Recipe by kebeibiko

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty! For 3 to 4 servings. Recipe by Hotochan mama

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

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