Shio Koji Salmon is salmon fillets coated and marinated in Shio Koji — a mixture of salt, water, and rice inoculated with edible mold (the same Koji used in miso, sake, and soy sauce) — then pan-fried. Once your Shio Koji is prepared and ready to use, the rest of the cooking steps are incredibly…
Shio Koji (塩麹) is a traditional Japanese fermented condiment made by combining rice Koji, salt, and water, then allowing the mixture to ferment and mature. The enzymes produced by Koji mold work to draw out the umami, sweetness, and tenderness of ingredients. Then it’s used in various cooking from marinating fish and meat to seasoning dishes.