There’s something irresistible about the clean, bright flavor of a citrus vinaigrette. It’s light, versatile, and just as good drizzled over a simple lunch salad as it is served alongside a rich stew for dinner.
Seasoning vinaigrettes with only salt can leave the flavor feeling a little flat, but shio koji fills that gap with subtle sweetness and umami that makes everything pop. This fermented seasoning adds gentle saltiness and a creamy, savory depth that transforms a basic vinaigrette into something special. It gives even the simplest green salad or a hearty grain-and-roasted-vegetable mix a lift of umami while keeping the dressing light enough to let fresh ingredients shine.
Think of this as a starting point: once you’ve got the base down, try adding aromatics like garlic or shallots, or fresh herbs such as dill, thyme, or basil to make it your own.
Why This Recipe Works
- Creamy emulsion: Using an immersion blender to emulsify the dressing creates a smooth, creamy texture without any dairy or mayonnaise.
- Fermented flavor: Seasoning the dressing with shio koji adds a savory, almost cheesy funk and a deep umami richness.
- Lemon juice: Swapping vinegar for citrus brings brightness and a fresh aroma that balances the fermented shio koji.
What is Shio Koji
Shio koji is made by inoculating rice with a type of fungus called Aspergillus oryzae before fermenting it with salt and water. As it ferments, enzymes break down proteins into savory amino acids, starches into gentle sweetness, and fats into aromatic compounds. In this dressing, it adds layers of umami that turn a simple citrus vinaigrette into something savory and complete. Its natural sweetness balances the sharp acidity of the lemon juice, while the rice solids help emulsify and thicken the dressing, giving it a creamy texture.
Ingredients
- Olive oil — I like using olive oil for dressings, but a neutral oil will work if you want the lemon and shio koji to lead.
- Shio Koji — Adds umami, gentle sweetness, and naturally emulsifies the dressing.
- Lemon juice — Brightens and balances the salt and sweetness of this fermented salad dressing. Fresh citrus juice keeps aromas lively.
- Black pepper — Adds a little heat and aroma to frame the citrus.
- Salt — Shio koji includes some salt, but dressings require a little more salinity to season the salads they’re tossed with.
How to Make Shio Koji Salad Dressing
- Set a tall cup or beaker on a towel to keep it from sliding, then add the oil, shio koji, lemon juice, salt, and pepper. TIP: Use a tall, narrow container so the blender pulls everything into a vortex for faster emulsifying.
- Blend with an immersion blender until the dressing turns opaque and creamy. Whisking by hand works too; it will look glossy and slightly thick when ready.
- Transfer to a clean bottle and refrigerate. Shake before serving to re-emulsify if it’s started to separate.
Serve it With
This versatile fermented dressing is perfect for everything from Char-Grilled Vegetables to a Warm Mushroom Power Bowl. For brunch, try tossing leafy greens with shio koji dressing and serving them alongside our Miso Mushroom Pasta. Planning dinner? Its bright acidity and deep umami pair beautifully with Miso Butter Salmon, a hearty bowl of Beef Stew, or our Braised Chicken with Shio Koji.
Ingredients
- 1/4 cup olive oil
- 3 tablespoons Shio Koji
- 2 tablespoons lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Nutrition Facts
Instructions
- Add 1/4 cup olive oil, 3 tablespoons Shio Koji, 2 tablespoons lemon juice, 1/2 teaspoon black pepper, 1/2 teaspoon salt to a beaker and use an immersion blender or whisk to emulsify the mixture until it is creamy and uniform in color.
- Transfer the dressing to a bottle or container with an airtight lid. It will keep in the refrigerator for up to a week.
