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.
1/2 cup rice vinegar
1/4 cup olive oil
1/4 pc onion
1 tsp dijon mustard
1 tsp red wine (optional)
1, Cut onion into small pieces
2, Blend all the ingredients, besides of olive oil in the blender
3, Then drip olive oil little by little, while blending
Shio-koji is rice fermented seasoning in Japan using rice-koji.
It’ll be milder and thick flavor dressing for any seasonal salad.
If you prefer thinner dressing, strain a onion after grated.