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16th May 2019 / Last updated : 13th August 2019 Mog 03 : Side Dishes

Salt Koji Marinated Mushrooms (塩麹きのこマリネ)

Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals. Ingredients Fresh mushrooms (Any kind of mushroom is OK.) Salt Koji 1-1.5 tbsp per 100 g of mushrooms Instructions Prepare a pan and boil water. Slice the mushrooms. Cook mushrooms for 1.5 mins. Then drain the excess water. Prepare a clean food container. Mix the mushrooms and salt koji together. When it cools, store in the fridge. It lasts for 5 days.

10th March 2018 / Last updated : 1st October 2018 Mog 05 : Rice & Noodles

Salmon and shiitake mushrooms paella (Salmon and Shiitake Takikomi-Gohan, 鮭としいたけの炊き込みご飯)

Good combination of salmon, shiitake mushrooms and garlic soy sauce! Ingredients (2~3 servings) Salmon fillet: 2 540 cc of rice Garlic: 2 cloves (chopped) Shiitake mushroom: 4 (sliced) Soy sauce: 2 tablespoons Cooking sake: 3 tablespoons Dashi: 600cc (including cooking sake and soy sauce) Butter: 2 tablespoons Black pepper: for taste Sesame seeds: 3 teaspoons Instruction Rinse the rice (To learn how to rinse rice, check this page). Finely chop the garlic. Slice the shiitake mushrooms. After the rice is soaked, put it in a pot. And add the soy sauce, the cooking sake, and the water, the garlic, the shiitake mushrooms and the salmon fillets in the pot. Cook the […]

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Pages

  • ABOUT
  • Useful Tips on Japanese Foods
    • Condiments
      • Mentsuyu (麺つゆ)
    • Ingredients
      • Konnyaku (蒟蒻)
      • Mayonnaise (マヨネーズ)
      • Rice
      • Tofu(豆腐)
    • Otoshibuta (落し蓋)
  • Variation of Japanese Cuisine
    • Donburi (丼)
  • Food and restaurants in Sapporo (2018,summer)
    • Sapporo Ginrin
    • Museum Cafe Polus
    • Tetchan

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