Shio koji? Ooh, Mommy!

Sweet, sour, bitter, salty, umami. If you don't think you're familiar with that last taste, think back to the last time you had Doritos. Do you remember that lingering, not quite salty, not quite sweet, but profoundly delicious taste that kept you wanting more? That's umami, and in this case it came from monosodium glutamate. Don't be afraid, it's not a bad word. Glutamates can be formed during some fermentation processes, much like wine or beer, and they're added to enhance the yumminess of many foods.

Enter shio koji, the latest condiment craze in Japan. It starts out as koji, a type of fermented rice used to produce sake, shochu, miso, and more. Add salt to koji, and you have shio koji. It looks like rice porridge, and it packs a big umami punch.. It's often used as a marinade for meat or fish to both tenderize and bring out the best in the dish.

Thanks to a recent visit to Japan by my better half, the Captain's kitchen is now well stocked with shio koji. This is what we did for our first trial, and even though I overcooked it a bit, it was delicious. Fresh tomatoes are essential.

2 chicken breasts, cut into bite size pieces
2 Tbsp shio koji
1 Tbsp vegetable oil
a few handfuls of broccoli florets or other veggies
a couple handfuls of cherry tomatoes, sliced in half
1 Tbsp soy sauce
black pepper

Marinate the chicken in the shio koji for at least two hours. In a dutch oven or similar pot, heat up the oil on medium high heat, then add the chicken in a single layer on the bottom of the pan. Let the chicken brown for a minute, then add the veggies, tomatoes, soy sauce, and pepper. Cover, reduce heat to medium, and cook for about 10 minutes. Serve over steamed white rice.