Simple Guide to Make Delicious Nagaimo Pickled with Wasabi and Shio-Koji

Nagaimo Pickled with Wasabi and Shio-Koji. Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I've mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory. But at Jicca, it was seasoned with some serious magic.

Thank you for reading my blog, and I hope A lovely light and refreshing salad. I have to get on board with making some homemade Shio Koji. I also need to make some Japanese pickles as I. This Perfect Nagaimo Pickled with Wasabi and Shio-Koji using 4 simple ingredients and 3 easy steps. Follow these simple steps to cook that.

Ingredients of Nagaimo Pickled with Wasabi and Shio-Koji

  1. Prepare 300 grams of Nagaimo.
  2. Prepare 3 tbsp of Shio-koji.
  3. Prepare 5 grams of Grated wasabi.
  4. Prepare 1 of Bonito flakes.

The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively. By allowing the vegetables to pickle for a short amount of time, the primary flavour of the vegetable remains while extra umami. "Shio-koji" currently a hit in Japan, is a fermented seasoning made from rice malt and salt. Peel the nagaimo and grate or mince in a food processor until smooth. Add salt, katakuri-ko, and the crumbled crabmeat to the nagaimo and mix.

Nagaimo Pickled with Wasabi and Shio-Koji instructions

  1. Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks..
  2. Put the nagaimo sticks from Step 1 into a resealable bag with shio-koji and wasabi, and work in the shio-koji and wasabi into the nagaimo by rubbing the contents from the outside of the bag. Store in the refrigerator for 1/2 a day to a full day for a perfect finish..
  3. Sprinkle on some bonito flakes, and serve..

Shio koji is made with mold(kojikin, aka Aspergillus Oryzae) which is added to rice, salt, and water and allowed to ferment Shio koji is magical stuff because it has enzymes that break down proteins. This not only brings out additional flavor and umami (glutamic acids) but also tenderizes meats and fish. A highly versatile liquid The Hanamaruki brand manufactures shio koji in liquid form, allowing it to easily be used just like soy sauce, mirin or sake. Japanese style Roast beef with Watercress Wasabi&Horseradish and special sauce(ponzu). Shio-kōji is rather like a mild miso without the soy flavor – it has plenty of umami, and is salty but not overwhelmingly so.