Handcrafted koji since 1689- Spanning 8 generations


Salads & Salad Dressings
Shio-koji Pickled Vegetablesvegan

Simple use of seasonal vegetables. You can use any other vegetable that is commonly used for tsukemono (Japanese-style pickles) such as carrots, daikon radish, turnips, or cabbage.

Ingredients (2 servings)

2 Japanese cucumbers
2 tablespoons shio-koji            (for each 100 gms, use 3 tsp)               

  1. Wash the cucumbers and cut into chunks.
  2. Put the shio-koji in a ziplock bag and add the cucumbers. Mix together by rubbing lightly. Refrigerate overnight.
  3. Remove the cucumbers from the bag and squeeze lightly. It isn’t necessary to rinse off the shio-koji. Drain the liquid and serve as a condiment for rice.