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 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

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

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

Using the countryside flavoring of shio-koji I made homemade pickles.I don't have any tips in particular. Just use the bag, shake, massage, and everything will be okay. 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

I love the combination of shio-koji and okra. I also love wasabi.So, I tried combining them and it was delicious.Adjust the amounts of shio-koji and wasabi to taste.You can also boil the okra.Microwaving for too long will cause the okra to explode, so please keep an eye on it while it heats. Recipe by MI-RIN

I based this on a bean sprout salad served at a Korean BBQ restaurant. Even my youngest daughter, who hates raw vegetables, will have seconds of this. I posted the recipe figuring it'd be pretty convenient.★ Lightly drain the cabbage. It's not a problem if it's not completely dry.★ This stays delicious even after some time has passed, but the color of the cabbage will change.★ Add the sesame oil after the salt and pepper to prevent the salt and pepper from gathering in one place. For 4 servings. Recipe by Rerere3brothers

I wanted to try to lose weight while still eating delicious food, and I always wanted to eat a lot of vegetables! So I made this!The shio-konbu (shredded konbu seaweed cooked in soy sauce) is salty, so please adjust the amount of salt to your taste. I think you just need a little bit. For 1 to 2 servings. Recipe by Hana hana chan

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 turned a quick-pickled Chinese cabbage into a namul-style dish.If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

You'll go crazy about this recipe found on izakaya menus.To help the flavors blend, use your hands to give the cabbage a few good squeezes. You can let this sit overnight for a pickled dish the next day. It's also handy to use a plastic bag to combine the ingredients. The amounts are merely suggestions, so feel free to adjust them to taste. Recipe by Sasuzu