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

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 had some frozen salt-preserved shiso berries, so I added them to the pickles but shiso leaves would also work.If you are making this with fresh shiso leaves, add some salt.If you want to pickle the daikon radish properly, let it rest in the refrigerator before eating. Recipe by Pugipugibuta

Versatile shio-koji mellows out the saltiness of your regular pickles.A lot of water will seep out of the daikon radish, so make sure to use a bigger bag to store them. These pickles are also delicious with the addition of a bit of yuzu rind, so give that a try as well. Recipe by kebeibiko

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

I just whipped this up!!Adding the shio-kombu will draw out more moisture than you'd expected, so start with a small amount, then add more to taste. Recipe by Yumicchi sensei

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.I adjusted it to an easy-to-consume amount using 1/2 a daikon.At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu

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 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 created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

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