Marinating vegetables with Shio Koji enhances their natural sweetness and freshness, while adding a gentle, layered umami richness.
(Serves 2-3)
1 cucumber, bite-sized
1/4 bell pepper, thinly sliced
12 cherry tomatoes
1/6 red onions, thinly sliced
1 avocado, diced (add just before serving)
Marinade Sauce
2 tbsp. shio koji
(about 10% of the vegetable’s weight)
1.5 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
1 tsp. honey or agave (optional)
freshly ground black pepper, to taste
1: Cut all vegetables into uniform bite-sized pieces.
2: Lightly score cherry tomatoes to improve marinade absorption.
3: In a large mixing bowl, whisk together shio koji, olive oil, lemon juice, honey, and black pepper.
4: Fold vegetables gently into marinade until evenly coated.
5: Cover and refrigerate for 45–90 minutes.
Ratio Guideline : Shio koji should be 8 -10% of total vegetable weight
Important :
• Do not marinate longer than 2–3 hours for cucumbers to avoid excess moisture release.
• Add avocado within 1 hour of service to prevent browning.
