Subscribe to our Japan Centre fresh classic box by 22 June to receive this delicious recipe. A must-try for fans of Japanese fusion cuisine. Shio koji is a Japanese seasoning made with salt and rice koji; the agent used to ferment sake, soy sauce and miso. The shio koji breaks down proteins in the pork, making it tender. This is served with potato salad seasoned with wasabi for an extra kick, as well as Japanese rice combined with salty umeboshi plums and shiso perilla leaves.
Forgive the lack of color, but I only had catfish, yellowtail, and bonito fish to work with. Made some personal #chirashisushi for dinner since I was super craving #sushi but can't afford any right now T^T maybe this weekend.
Chirashi Sushi, or "scattered" sushi came onto the scene in Japan in the mid-19th century about the time sushi was evolving into what we're accustomed to today. Our Chirashi bowls, are fun to share and a feast for one. So bring a friend tonight for #noodlenight and you'll get a little bit of everything!