Shio-Koji & Amazake Dressing

Shio-Koji & Amazake Dressing

This is a delicious dressing with a nice and crunchy onion texture. Both salty, thanks to the shio-koji, and sweet, thanks to the amazake. The double hit of fermented ingredients makes this a healthy dressing. Drizzle it on a daikon radish and persimmon salad.


Finely chopped onion
Shio-koji (Recipe ID: 1532996)
1 tablespoon
Strong amazake (Recipe ID: 1584029)
2 tablespoons
Sherry vinegar, malt vinegar, red wine vinegar (or vinegar or lemon juice)
1-1.5 tablespoons
Olive oil (or grapeseed oil)
2 tablespoons
Black pepper
to taste


1. Just mix together all of the ingredients. It's quite concentrated, so should be mixed with a spoon. I recommend roughly chopping the onion to enjoy the texture.
2. [Daikon Radish & Persimmon Salad] The salad in the photo is shredded daikon radish and persimmon topped with radish sprouts and dressing.
3. [All-Purpose Seasoning with Shio Koji & Amazake Ama-Shio-Koji] (Recipe ID: 1684858) It's handy to have a blend of shio-koji and amazake in stock.
4. Feel free to use store-bought amazake; just make sure that it's concentrated (I recommend this Miyako-kouji: Kataneri Amazake).
5. If you mix sherry or malt vinegar with amazake, it will turn a very pretty faint pink colour, which is why I added them. Malt vinegar has a very mild acidity.

Story Behind this Recipe

Part of my all-purpose seasoning series. I make this a lot, so thought I'd post the recipe.