Avant-garde and ambitious in color! Japanese-style vinagret sauce made with salt koji

<Work time 10 min + resting time 1 hr>

Inspired by F-sama's "Elegant Red-Purple Cherry Tomato Salad," I made this using red onions.

Its sour, savory, and refreshing flavors make it a perfect accompaniment to salty meat dishes, BBQs, and sausages! Its colorful flavors will instantly brighten up your table.

In the original place, Ajinomoto, a seasoning representative of Japan, is used, but Inazo uses salt koji and salted kelp to create a Japanese flavor.

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[Ingredients] The amounts below are a reasonable amount.

・Purple onion...1

・Cucumber...1 piece

・Tomato...1

・Parsley...appropriate amount

*It's also delicious with other ingredients like cabbage!

marinade

・Salted kelp...appropriate amount

・Salted rice malt...1 small

・Vinegar...100cc (You can also use wine vinegar or fruit vinegar)

・Oligosaccharides...1-2 tablespoons honey or sugar

▶View! Salt koji made from glutinous rice amazake

▶ View! Fully ripened! Shio Koji - Cold-brewed for 6 months

▶View! Hokkaido Dosanko Oligosaccharide

A kitchen with a domestic feel.

【How to make】

1. Cut all the vegetables into 5mm cubes and place them in a container (a Tupperware container or a plate to serve at the dinner table is fine).

2. Mix the marinade ingredients together, put into a container, and mix well.

At this time, adjust the amount so that about 80% of the vegetables are submerged in the liquid.

3. If you leave it for about an hour, the sharp taste will disappear and it will become mellow.

\ Completed! /

Pour it over the meat and enjoy!

The problem of excess parsley

Dried parsley is good for adding color, but that refreshing celery-like scent is something you can only get from fresh parsley! Inazo sometimes grows it, but he can't grow it to have the strong scent that farmers do. So, he ends up buying it, but then he has the problem of not being able to use it all. If he keeps it in the refrigerator, it quickly turns yellow.

If you are going to use it right away, there are various ways to store it, such as putting it in a pitcher or freezing it, but I feel that pickling it in shio koji is the best way to maintain the flavor and color.

The photo below shows parsley that has been pickled for about a week. Koji is a mysterious thing.

If you have extra parsley, give this a try!