Recipes Sagohachi / Shio Koji
Shio Koji and Sagohachi are pastes for marinating and fermenting but can also be used for salting à la minute and processed into all kinds of sauces. How else can Shio Koji and Sagohachi be used:
Marinating animals
Spread a thin layer of Shio Koji on light fish or chicken and marinate overnight in a container in the fridge. Prepare as usual the next day, e.g. in a pan or grilled. (Shiro Miso is also very good instead of Sagohachi/Shio Koji).
Marinate vegetables
Cut soft vegetables such as eggplant, zucchini or mushrooms and spread thinly with Shio Koji or Sagohachi. Leave to stand for 20 minutes and then prepare as usual, e.g. pan-fried or deep-fried.
Fermenting vegetables
Cut vegetables such as cucumbers, carrots, daikon, radishes into bite-sized pieces, put them in a bowl and mix with sagohachi or shio koji. Then put everything in a jar and leave to ferment in the fridge for 1-3 days. Then use as a side dish like pickled vegetables.
The vegetables become a little sour over time, so it's best to try them every day to find out when you like them best.
Garlic Shio Koji
Put Shio Koji and two to four cloves of garlic in a glass and mix with a hand blender. Done! Instead of or in addition to garlic, you can also mix in fresh or dry herbs, chili or pepper.
Instead of salt
Use Sagohachi / Shio Koji in vinaigrette, dipping sauce or pizza dough instead of salt.