Grilled Mackerel with Shio Koji

Low in calorie and rich in protein, this dish makes a lean and healthy option for everyday cooking. Marinating the mackerel with Shio Koji allows the flavor to permeate throughout the flesh. Also grilling the fish lends it a crispy light char and leaves the inner fillet meat ‘melt-in-your-mouth’ tender.
Message from Nami( Just One Cookbook®): “If you like grilled salted mackerel served in Japanese restaurants or bento boxes, you will love this mackerel with Shio Koji! Simply replace the salt with Shio Koji. Umami flavor from Shio Koji enhances this simple dish!”
Grilled Mackerel with Shio Koji II
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 2 small fillets (⅓ lb, 150g) mackerel
  • 2 tbsp SHIO KOJI
  • Lemon wedges


  • In a flat container, put mackerel and Hikari Miso Shio Koji together and marinate for at least 30 minutes.
  • Grill or broil the fish at 350F (180C) for 25-30 minutes. Or pan fry the fish over medium low heat.
  • Serve immediately with slices of lemon

Quick Tip

  • Adjust the marinating time according to the size of your mackerel fillets.

Product used in this recipe

re sq 63473 Hikari Miso Shio Koji 20.40oz

Shio Koji
20.4 oz (580 g)

Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.

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