Handcrafted koji since 1689- Spanning 8 generations


Fish Dishes
Sea Bream Carpaccio

Shio-koji is used as a marinade for the fish and also in the dressing- delicious!
Sustainable alternatives for sea bream are pollock, sablefish/black cod or farmed striped bass.

Ingredients (2 servings)

100 grams sea bream sashimi (thinly sliced)
2 teaspoons shio-koji
3 tomatoes

2 tablespoons olive oil
2 teaspoons lemon juice
2 teaspoons shio-koji
a pinch black pepper

  1. Spread the shio-koji on the sliced fish. Place in the refrigerator for 15 minutes.
  2. Chop off the ends of the arugula and slice the tomato into 5 mm slices.
  3. To make the dressing, combine all the ingredients in a bowl and mix well.
  4. Arrange the tomatoes on a plate, and place the marinated fish on top of the tomatoes. Top with the arugula and drizzle the dressing over the dish.