Quick Tip: You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!
Message from Nami: “Shio koji works great with many recipes, and it doesn't have to be Japanese food. Simply use it in place of salt and it comes with the added benefit of an additional layer of umami flavor. I have been making Braised Herb Chicken for many years. Ever since I discovered Hikari Miso's Shio Koji, I've been using it in place of salt. The end result is simply amazing!
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook” to organize her Japanese recipes that she had been sharing with her friends. The blog, featuring easy-to-follow instructions and beautiful pictures, has become extremely popular around the world. In December 2013, she published an ebook titled "Just One Cookbook – Essential Japanese Recipes" with 33 easy and simple recipes from her archives. Nami currently resides in the San Francisco Bay area with her family.