Shio Koji Recipe Series Adds “Simmered Kabocha”

Blogger Nami of Just One Cookbook Unveils Comfort Dish with Versatile Seasoning

Hikari Miso released “Simmered Kabocha with Shio Koji” today as its latest addition to its recipe series on the company’s website. This is yet another delightful “Shio Koji” dish created by popular home cooking blogger Namiko Chen, JustOneCookbook.com.

Simple and easy, the recipe allows the kabocha to absorb flavor from the Shio Koji, which adds depth to its sweetness. This comfort food is great for a cold winter day and can be enjoyed by all family members.

Shio koji is a traditional ingredient made with rice malt and salt for centuries in Japan. It can be used as a seasoning in place of salt, or as a substitute for soy sauce, as demonstrated in this dish. The enzymes in Shio Koji work to break down starches to draw out the sweetness from the kabocha.

Simmered Kabocha concludes the recipe series featuring Shio Koji, the all-purpose condiment that Hikari Miso introduced to the global market last year. From marinating to seasoning, the series has covered basic uses of Shio Koji and explored different possibilities showcasing its versatility. Hikari Miso hopes that this flexibility as a cooking ingredient will inspire more people to try Shio Koji.