shoyu koji is soy sauce that's been naturally enhanced. wanna try it? and no, we're not talking cosmetically. this is an enhancement with substance. and that substance is umami Plant based Japanese food made simple. Subscribe for NEW plant based japanese cooking videos each week! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1 if you havent yet had shoyu koji, amakouji or shiokoji, i hate to say it but youre missing out. these naturally fermented japanese rice products have a lot going for them. theyre strong enough flavored to be used on their own, and work equally well in combination with other seasonings. this can range from something as simple as a thin coating on fresh peak season heirloom tomatoes or a marinade and even soup or stew. salads in japan arent as popular as they are here in the US. but despite that, theres quite a good variety of japanese style dressings. what i like most about japanese style dressings is that theyre generally pretty light. you can even get away with oil free too if you wanted to. aojiso (shiso and soy sauce) for example is one of my favorites. others include onion dressing, carrot dressing, and ginger dressings just to name a few. if youre anything like me and these little caterpillars with a hunger for leafy greens checkout the playlist below for even more inspiration for japanese style salads and japanese salad dressings.question of the day - have you tried making japanese dressings before? if so, howd they turn out? if not, which of these two salad dressings would you try first? lmk in the comments! NOTES if you like soy sauce, chances are youll like shoyu koji even more. - at it's most basic you'd use shoyu koji as a 1-1 replacement for your shoyu (soy sauce)- as i mentioned in the video, the flavor is going to be slightly different, in a good way- you can even puree your shoyukoji to get a smooth almost gravy like consistency if you dont want rice bits in your sauce. LINKSbooks referenced in the videohttps://www.amazon.com/shop/alldayieatlikeashark?listId=2FYZELR1YQJTOhow to make shoyu koji at homehttps://www.youtube.com/watch?v=B6QjJRZz6y4&list=PL0sTRitr11zYye2h91dgbU1nuN0TGLLjc&index=2japanese recipes with shiokoji playlisthttps://www.youtube.com/playlist?list=PL0sTRitr11zZyIq1K-o2FoIIIgDR0Agzcjapanese recipes with amakoji playlisthttps://www.youtube.com/playlist?list=PL0sTRitr11zbUI-urGqazVRM2qy4YvqqM japanese ingredients and cooking supplies https://www.amazon.com/shop/alldayieat :::RECIPE::: coming soon to the bloghttps://www.alldayieat.com/aisatsu Plant based Japanese food made simple. Subscribe for NEW plant based japanese cooking videos each week! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1 Curious about the Plant Based Japanese cooking club? Click the link below to learn more https://www.japanesecookingclub.com/ Tokuyama Training - Structured training programs to help guide you, step by step, in your Japanese cooking journey and more! https://www.tokuyamatraining.com/ Plant based Japanese Cooking Community https://www.facebook.com/groups/plantbasedjapanesecookingmadesimple/ Daidokoro -The original Japanese Cooking Community - https://www.alldayieat.com/go/daidokoro SUPPORT https://alldayieat.com/shop https://www.patreon.com/alldayieat Equipment and Japanese ingredients used in my videos- https://www.amazon.com/shop/alldayieat Keep in touch https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1 https://www.facebook.com/pattokuyama/ https://www.instagram.com/alldayieatlikeashark/ https://www.pinterest.com/alldayieat/ All Day I Eat Like a shark - Japanese recipes and blog posts https://www.alldayieat.com/ DISCLAIMER: This description contains affiliate links, which means that if you click on one of the product links, Ill receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support!
