Exploring the Diversity of Fermented Foods: From Gunma to San Francisco (2)

Did you enjoy our previous article? This time, we’ll be sharing the recipes for the remaining six dishes that we haven’t introduced yet. Stay tuned for more delicious discoveries!

Bon Appétit!

➍Grilled Spicy Shoyu Koji Salmon


★50g shoyu koji
 ・50g mirin
 ・30g unseasoned rice vinegar
★40g Tamago kake shoyu (egg soy sauce)
 ・30g minced scallions
 ・20g minced fresh ginger
 ・20g toasted sesame oil
 ・4 salmon fillets, 8 ounces each
 ・Salt and freshly ground black pepper, to taste
 ・Yuzu juice, for drizzling (optional)


  1. Prepare the Marinade:
    • In a small bowl, whisk together the shoyu koji, mirin, rice vinegar, tamago kake shoyu, minced scallions, minced ginger, and toasted sesame oil to create the marinade.
  2. Marinate the Salmon:
    • Place the salmon fillets in a baking dish. Pour the prepared marinade over the salmon, ensuring each piece is well coated. Cover the dish and let the salmon marinate in the refrigerator for 30 minutes.
  3. Grill the Salmon:
    • Preheat the grill to high. Remove the salmon from the marinade, letting any excess drip off. Season the salmon fillets with salt and freshly ground black pepper.
    • Place the salmon on the grill, skin side down, and close the cover. Grill for 3 to 4 minutes until the skin is golden brown and a crust has formed.
    • Carefully turn the salmon over and continue grilling for another 3 to 4 minutes, or until the salmon reaches your desired level of doneness.
  4. Serve:
    • Transfer the grilled salmon to a serving plate. If desired, drizzle a little yuzu juice over the top for an added burst of flavor.
    • Serve immediately.

Enjoy this flavorful grilled salmon, enhanced with the rich, umami-packed marinade of shoyu koji and tamago kake shoyu, with a hint of spice from the fresh ginger and a touch of brightness from yuzu.

➎Shrimp Nanban


 ・10 medium shrimp
 ・1/2 medium-sized onion, sliced
 ・1 carrot, julienned
 ・1 green pepper, julienned

 ・60 ml rice vinegar
 ・15 g sugar
 ★30g Jyukusei marudaizu shoyu (Two-stage aging)
 ・20 g mirin
 ・15 g sake
 ・5 dried whole chili peppers
 ・Canola oil, for frying
 ・Cornstarch, for dredging the shrimp


  1. Prepare the Marinade:
    • Combine the rice vinegar, sugar, aged soy sauce, mirin, sake, and dried whole chili peppers in a small pot.
    • Bring the mixture to a boil and let it simmer for 2 minutes. Remove from heat.
  2. Marinate the Vegetables:
    • Add the sliced onion, julienned carrot, and julienned green pepper to the marinade while it is still hot. Let the vegetables soak in the marinade to pickle slightly.
  3. Prepare the Shrimp:
    • Clean the shrimp and pat them dry.
    • Dredge the shrimp in cornstarch to coat them lightly.
  4. Fry the Shrimp:
    • Heat canola oil in a frying pan over medium heat.
    • Once the oil is hot, fry the shrimp until they are golden brown and cooked through. This should take about 2-3 minutes per side, depending on the size of the shrimp.
  5. Combine Shrimp and Marinade:
    • Once the shrimp are cooked, add them to the pot with the marinated vegetables. Gently mix to ensure the shrimp are well coated with the marinade.
  6. Serve:
    • Shrimp Nanban can be served either warm or at room temperature. The dish is best enjoyed when the flavors have had a chance to meld together, making it a perfect make-ahead dish.

Enjoy this delightful Shrimp Nanban recipe, featuring a harmonious blend of tangy, sweet, and spicy flavors, complemented by the crisp texture of the vegetables and the succulent shrimp.

➏Vegetable Crudités with Yuzu Miso Aioli


For the Miso Aioli:
★50g yuzu miso
 ・10g Japanese mayonnaise
 ・Zest of 1 lemon
For the Raw Vegetables:
 ・Little gem lettuce
 ・Colorful baby tomatoes
 ・Cucumber, sliced
 ・Watermelon radish, sliced
For the Blanched Vegetables:
 ・Petite carrots (regular or rainbow)
For the Cooked Vegetables:
 ・Cauliflower florets (white, green, or purple*)

Note: Boil purple cauliflower last or separately to prevent the color from leaching into the water and turning other vegetables purple.


  1. Prepare the Miso Aioli:
     ・In a small bowl, mix yuzu miso, Japanese mayonnaise, and lemon zest until well combined. Set aside.
  2. Prepare the Raw Vegetables:
     ・Cut raw vegetables into desired sizes for serving. Arrange them on a serving platter.
  3. Blanch the Vegetables:
     ・Bring a large pot of salted water to a boil.
     ・Add the petite carrots (and any other vegetables you wish to blanch) to the boiling water. Cook for 90 seconds to 3 minutes, depending on your preference for firmness.
     ・While the vegetables are boiling, prepare an ice bath in a large bowl with water and ice cubes.
     ・Use a slotted spoon to transfer the blanched vegetables directly from the boiling water to the ice bath. This stops the cooking process and preserves their bright color and crisp texture.
     ・Drain the cooled vegetables after about 3 minutes.
  4. Cook the Remaining Vegetables:
     ・Follow the same process for broccolini and cauliflower, adjusting the cooking time if necessary. Remember to boil purple cauliflower last or separately.
  5. Serve:
     ・Arrange the blanched and cooked vegetables on the platter with the raw vegetables.
     ・Serve the vegetable crudités with the yuzu miso aioli on the side for dipping.

Enjoy this vibrant and healthy assortment of vegetable crudités, perfectly paired with a flavorful yuzu miso aioli that adds a unique twist to the traditional dip.

➐Smoky Ginger Chicken Karaage


 ・400g chicken thigh, trimmed of excess skin and cut into 1-inch cubes
 ・50g corn starch
 ・Canola oil, for frying

For the Marinade:
 ・30g grated ginger
 ・20g grated garlic
 ★100g smoked soy sauce
 ・30g mirin
 ・20g sake
 ・Pepper, to taste


  1. Prepare the Marinade:
    • In a mixing bowl, combine the grated ginger, grated garlic, smoked soy sauce, mirin, sake, and a dash of pepper. Mix well to blend all the ingredients.
  2. Marinate the Chicken:
    • Add the chicken thigh cubes to the marinade, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or for better flavor, leave it overnight.
  3. Prepare for Frying:
    • Remove the chicken from the marinade, shaking off any excess liquid. Dredge the chicken pieces in corn starch until they are evenly coated on all sides.
  4. Frying the Chicken:
    • Heat a sufficient amount of canola oil in a deep fryer or a deep pan to 350°F (175°C). Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan.
    • Fry the chicken until golden brown and cooked through, about 3 to 4 minutes, depending on the size of the pieces. Use a slotted spoon to remove the chicken from the oil and drain on paper towels.
  5. Serve:
    • Serve the Smoky Ginger Chicken Karaage hot, with lemon wedges and a side of your favorite dipping sauce if desired.

Enjoy this delicious twist on the classic Japanese karaage, featuring a smoky flavor from the smoked soy sauce and a spicy kick from the ginger and garlic. Perfect as a snack, appetizer, or part of a main meal.

➑Spicy Miso Chawanmushi (Savory Egg Custard)


For the Egg Custard Liquid:
 ・3 whole eggs
 ・450ml dashi
 ・Pinch of salt
For the Miso Chicken:
 ・100g ground chicken
 ・15g canola oil
 ・50g chopped scallions
 ・20g grated ginger
 ★20g Ao togarashi (green chili) miso
 ・15g sake
 ・10g chopped chives


For the Miso Chicken:

  1. Heat canola oil in a small pot over medium heat.
  2. Add the ground chicken to the pot and sauté until it turns brown.
  3. Mix in the chopped scallions and grated ginger, followed by the ao togarashi miso, sake, and chopped chives.
  4. Reduce the heat to low and continue cooking for 5 minutes. Remove from heat and set aside.

For the Savory Custard:

  1. In a small mixing bowl, whisk together the eggs, dashi, and a pinch of salt until well combined.
  2. Strain the mixture through a fine sieve to ensure a smooth custard.

For Steaming:

  1. Pour the egg custard mixture into small ceramic cups, making sure there are no bubbles on the surface.
  2. Add a spoonful of the miso chicken mixture on top of the custard mixture in each cup.
  3. Place the cups in a steamer with a lid and simmer for 12-15 minutes. You can check for doneness by inserting a skewer into the custard; it should come out clean if it’s ready.

To Serve:
 ・Carefully remove the cups from the steamer. Allow to cool slightly before serving.

Enjoy this spicy miso chawanmushi, a flavorful twist on the traditional Japanese savory egg custard, featuring a tender layer of miso-infused chicken at the bottom for a delightful taste and texture contrast.

➒Crispy Rice Ball with Tuna Tartare

For the Crispy Rice:
 ・1 batch crispy rice cakes (15 pieces)
 ・1 avocado, cut into small thin slices (or make avocado sauce)
 ・15 jalapeño slices, thin (optional for garnish)
 ・10g black sesame seeds, for garnish
 ・A pinch of salt
For the Spicy Tuna Topping:
 ・225g (7 oz) sashimi-grade tuna or salmon
 ・10g sriracha (adjust spiciness to taste)
 ・40g kewpie mayonnaise
 ・10g sesame oil
 ・A pinch of salt
 ・20g finely chopped green onion
 ・10g white sesame seeds
 ・5g black sesame seeds, divided
 ★5g miso powder


Prepare in Advance:
 ・Start the rice the day before or first thing in the morning – it needs a minimum of 4 hours to chill.

For the Spicy Tuna Topping:

  1. Freeze to Firm: Place the tuna in the freezer for 30 minutes to partially freeze – it’s much easier to finely chop when slightly firm.
  2. Cut into Cubes: Cut the tuna into 0.5cm (1/2″) cubes – the smaller, the better! Place into a bowl and let it de-chill for 20 minutes (it’s not as nice when ice-cold).
  3. Mix: Add sriracha, kewpie mayonnaise, sesame oil, salt, chopped green onion, white sesame seeds, 5g of black sesame seeds, and miso powder into the bowl with the tuna. Mix until well combined.

Prepare the Crispy Rice Cakes:
 ・Cook the crispy rice cakes according to the recipe and sprinkle with salt immediately after cooking.


  1. Place the crispy rice cakes on a serving platter.
  2. Pile the spicy tuna topping on the rice cakes. Use teaspoons to shape the tuna mixture into small football shapes, then gently slide them onto the rice cakes.
  3. Garnish with avocado slices (or drizzle with avocado sauce), black sesame seeds, and optional jalapeño slices.

To Serve:
 ・Enjoy immediately, savoring the combination of the spicy tuna with the crunch of the crispy rice cakes.

• Note 2: Adjust the amount of sriracha based on your preferred level of spiciness.
• Note 3: Kewpie mayonnaise is a Japanese mayonnaise that’s creamier and slightly tangier than Western mayonnaise, which adds a unique flavor to the dish.

While we’ve introduced some recipes that require a bit of extra effort, we highly encourage you to give them a try. The unique flavors and techniques showcased in these dishes are well worth the endeavor. Happy cooking!

➍Shoyu -Koji

Shoyu-Koji is versatile culinary companions, capable of elevating any cooking method. They unlock the umami essence of ingredients, allowing you to marinate meat, fish, and vegetables for grilling or frying. https://www.komenohana.shop/


Dedicated to flavor and quality, this soy sauce is specially crafted for Tamago Kake Gohan (Egg Over Rice). It blends bonito and kelp, with a subtle hint of scallop umami, resulting in a smooth and fragrant soy sauce. It pairs exceptionally well with egg-based dishes.

➎Jyukusei marudaizu shoyu (Two-stage aging)

Utilizing the traditional double-brewing method, our soy sauce boasts a profound, delicate flavor profile, accompanied by an elegant fragrance and a captivating hue. It is particularly recommended as both a dipping and drizzling soy sauce.

➏Yuzu Miso

This extraordinary miso is crafted with rice malt and primarily sourced domestic yuzu, imparting a subtle yuzu aroma. It embodies a gentle sweetness, offering a unique and delightful miso experience. Explore the exquisite flavors of Enokida Jouzo’s Grain Miso with Yuzu, a testament to our enduring commitment to tradition and quality.

➐Smoked Naturally Brewed Soy Sauce (70ml)

This new soy sauce is a product of natural brewing, derived from an ancient traditional process, enriched with cutting-edge smoking technology and a patented manufacturing technique. It is endorsed by the world’s most renowned vegan chefs.

➑Spicy Miso with Japanese Green Chili Peppers

Japanese green chili peppers are finely chopped and blended with a slightly sweetened miso paste to create a zesty and spicy miso condiment. It pairs wonderfully with cucumbers and rice.
Enjoy the bold flavors of Spicy Miso – a perfect addition to your culinary adventures!

➒Miso Powder

Miso powder is a unique seasoning derived from traditional Japanese miso paste, carefully dried to perfection. It imparts a rich Japanese umami flavor to a variety of dishes. Unlike miso paste for soups, miso powder is more akin to salt and pepper in its usage—it shines when sprinkled on food. Our Original Miso Powder is aged for 1 to 2 years, offering a deep and robust flavor. For a milder taste, try our MILD Miso Powder, crafted from a blend of soybeans and runner beans. Enhance your culinary creations with the savory essence of Miso Powder!

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