Koji
Tomato and Shio Koji Marinade with Dill
A summer favourite at home: ripe tomatoes and dill tossed with shio koji and coarse garlic granules. Four ingredients, no cooking — the koji brings out the sweetness of the tomatoes.
- Serves
- Serves 2
- Time
- About 10 minutes
Ingredients
- Tomatoes3 (about 450 g)
- Shio koji2 tbsp
- Coarse garlic granules1/4 tsp
- Dill2 sprigs
Method
- Cut the tomatoes into bite-sized pieces and roughly chop the dill.
- Mix everything together.
Tips
- Shio koji is a Japanese seasoning made from rice koji, salt and water, with a soft, rounded umami. Find it at Japanese grocery stores or online, or make your own.
- As a guide, use shio koji at about 10% of the weight of the tomatoes. Saltiness depends on how sweet and large the tomatoes are, so taste and add more if needed.
Shio koji works like salt, but adds a soft umami — here it is all the tomatoes need. To make your own, see How to Make Shio Koji. In UMAMI & KOJI LAB in Tokyo, you learn how koji works and make koji seasonings to take home.
