【Shrimp & white fungus shio-koji marinée】Jay’s Hacco-licious Recipes vol.7


Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

【shrimp-white-fungus-shio-koji-marinee】Jay's Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


・3pcs white fungus
・1/4pc onion
・1/4pc orange
・1pc tomato
・Coriander leaves
・1tbsp olive oil
・1tsp shio-koji,6pcs shrimp


1: Soak white fungus in the water
2: Cook fungus in the boiling water for 20min, then take out and chill them
3: Clean shrimps and peel off the shell
4: Cook for 3min then chill them in the cold water
5: Chop coriander leaves, slice onion, cut orange, tomato into approximate size
6: Mix all ingredients in a bowl and season with shio-koji

Jay’s note

Koji is a culture which produces versatile rice fermented foods in Japan. Such as sake, soy sauce, miso… Shio-koji is one of the koji fermented seasoning that is simply made of rice koji, salt and water. Aromatic shio-koji wii be substitute of regular salt for any kind of cooking, especially dressing, or marinade. When you make this recipe, leave a couple of hours in a frege to combine all the ingredients flavor.

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