In Season Sweet Onion and Shio-koji Ohitashi

In Season Sweet Onion and Shio-koji Ohitashi

An ohitashi (mixed cold side dish) flavored with the sweetness from onions and shio-koji (salt cured rice malt). The spiciness lingers on your tongue.


Sweet onion (medium)
○ Shio-koji (salt fermented rice malt)
A little less than 2 teaspoons
○ White sesame seeds
1 teaspoon
○ Soy sauce + vinegar
A small amount of each
Bonito flakes
A generous amount, to taste


1. Peel the onion, remove the top and bottom, and slice very thinly using a vegetable slicer.
2. Add the ○ ingredients with the onions, cover with plastic wrap and chill in the refrigerator for at least 10 minutes. The nutritious essence will seep out of the onions.
3. Transfer to serving plates, pour the liquid over, add a generous amount of bonito flakes and it's done.

Story Behind this Recipe

Our family's way to enjoy sweet onions is to eat them raw, and as simply as possible.
I usually use soy sauce, but this time I tried using shio-koji. A bit of soy sauce is added for fragrance.