Hello everyone. My name is Yoshiki Ito; I’m an expert on Japanese fermented food. I will introduce traditional Japanese fermented foods derived from Koji and 100% plant-based Japanese cuisine on this channel. Today’s weekend Shojin cuisine is 【Vegan Pumpkin Soup】. I think this recipe will …
Hello everyone. My name is Yoshiki Ito; I’m an expert on Japanese fermented food. I will introduce Shojin cuisine. Shojin cuisine is vegetarian food eaten in Japanese Buddhist temples. And I am using Japanese fermented seasonings and food in all the recipes. Today I want …
Today I want to share with you how to make “Shio Koji Nametake” .
Namesake is Enoki mushroom that is cut into a width of about 2 to 3 cm and cooked in soy sauce, mirin, sugar, etc. … My family and I love this dish.
It is a regular Japanese dish that has been eaten for about 60 years now.
I have developed this Namesake without using soy sauce so that it could be used in a wider variety of dishes.
It’s a simple and elegant Namesake that combines the flavors of Shio Koji （salted koji） and mushrooms.
Fermented seasonings are indispensable for cooking as they add a nice aroma and deliciousness to the dishes.
I hope you like it!
Next, I will show you how to use
this Shio koji namesake.
In addition to these, it can also be used for cooked rice, sushi rolls, stir-fried foods, etc. It’s convenient because it can be frozen. So this is one of our regular dishes.
In addition to these, it can also be used for cooked rice, sushi rolls, stir-fried foods, etc.
It’s convenient because it can be frozen. So this is one of our regular dishes.
Enoki mushrooms are rich in dietary fiber.
Shio koji is also rich in dietary fiber and oligosaccharides, which feed the good bacteria in the intestines and increase the number of good bacteria.
In other words, it is easier to improve the intestinal environment by eating it in combination with fermented foods than by eating enoki mushrooms alone.
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Above all, Shio koji makes the ingredients delicious.
That’s all the good things!
For more information, please watch the video on my You Tube.
Please enjoy my recipe！
Hello everyone. My name is Yoshiki Ito; I’m an expert on Japanese fermented food. I will introduce Shojin cuisine. Shojin cuisine is vegetarian food eaten in Japanese Buddhist temples. And I am using Japanese fermented seasonings and food in all the recipes. Today I want …
Hello! Today’s 【Weekend Shojin cuisine 】is how to make 『Tofu chocolate cream』and Pancakes. Shiokoji is a good secret ingredient. All are gluten-free vegans🌱 Coconut oil sets below 24 degrees Celsius, and becomes liquid when it is above 24 degrees Celsius. Please store in the refrigerator …
Do you like edamame? I love. Edamame is not only delicious, but also very healthy. For example, there is such a food function.
1. Rich in vitamins B1 and B2.
It is effective for fatigue recovery and dieting.
2. Rich in potassium.
It has a positive diuretic effect and is effective in the elimination of swelling.
3, Rich in dietary fiber.
It improves the intestinal environment.
In fact, Edamame and soybeans are originally made from the seeds of the same plant; only the harvest time is different.
Edamame are young green soybeans harvested during the immature period.
If you wait until they mature, the brown and dry ones become soybeans.
Currently, there are about 400 types of Edamame.
Generally, I boil it in salt and eat it, but I bake it in the oven.
You can easily cook edamame with a strong taste just by entwining salted soybeans instead of salt and baking in the oven. I think edamame is best eaten this way.
Please try to make it as well.
What exactly Amazake? Amazake is a traditional Japanese drink used as an energy shot during summertime and has many health benefits. Amazake literally means “sweet sake.” It tastes very sweet and delicious. Amazake is a Japanese Super Drink. Why is it good for our …
What exactly Shio Koji ? Shio-koji is a traditional Japanese seasoning that has been used for 300 years. How to make Shio Koji? It required only ３ ingredients! 【Ingredients】 200g Rice Koji 70g Salt (Sea salt) 250ml water The fermentation process is completed in a …
My name is Yoshiki Ito.
Thank you for stopping by!
My name is Yoshiki Ito.
The reason I decided to make this channel is because I love Koji and vegetables.
We hope that this video will help the health and beauty of everyone who loves fermented foods called Koji and Japanese food.
From 2004 to 2007, I majored in food science at university, studying antioxidant activity.
After graduation, I went through several years of authentic Japanese cooking training under the leading chef of the Japanese Cuisine Association.
It has been 11 years since I hosted a Japanese cooking class.
I’ve been completely vegetarian since 2019.
Because my constitution changed and I stopped accepting animal foods.
I started to use Koji to make up for the lack of vegetarian food.
I noticed that Koji has a strong umami and can be cooked deliciously with vegetables alone.
I had severe constipation, but the combination of Koji and vegetables completely eliminated my constipation.
My physical condition, which I had given up because of my age, has healed before I knew it.
I realized once again that the longevity and supple beauty of the Japanese people lies in the Japanese food, which is based on Koji and vegetables, through changes in my own body.
Thanks for the life of the ingredients in front of me.
As I became a vegetarian and interacted with Koji every day, I was freed from the frustrating and busy days.
I realized that I don’t need expensive ingredients to fill my heart because of my simple diet.
Knowing that it coexists with small creatures like Koji, and I think that the feeling of living carefully so as not to waste the life of the ingredients leads to the inner beauty, that is, Zen.
Let’s take care of inner beauty with vegetables and Koji!
let’s have fun! Weekend Shoin Cuisine.