Shio Koji Vinaigrette: One Salad Dressing to Rule Them All

This title is over the top but I think that this recipe deserves it. This is my go-to, all time favorite crowd-pleasing salad dressing recipe.  

What makes it so amazing? Shio koji. 

Shio koji is a salty, umami packed paste made from salt, water and, of course, koji. Koji is a brilliant Japanese ingredient that is made when a grain, usually rice, has been inoculated with the fungus Aspergillus oryzae and left to ferment for a few days. The fungus slowly digests both the proteins and the starches in the grain which results in both a higher level of sugar and a higher level of free amino acids. The star amino acid is glutamic acid, which imparts savoriness to foods. Have you ever wondered what MSG, the darling of the packaged food world, stands for? Monosodium glutamate. Basically it is an isolated and refined form of what we are tasting when we eat Parmesan cheese, sun-dried tomatoes and miso. 

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INGREDIENTS

• 1 ½ Tbsp shio koji

• 1 Tbsp white wine vinegar

• 1 tsp maple syrup

• 1 small shallot, minced

• Black pepper

• ¼ c olive oil

DIRECTIONS

1. In a medium bowl whisk together shio koji, vinegar, maple syrup, shallot and black pepper. 

2. Slowly drizzle in olive oil, whisking to emulsify. 

Yield: a scant ½ cup  

NOTE

• Any extra dressing will keep in your fridge for at least a week. The olive oil will solidify so make sure you take the jar out of the fridge about 20 minutes before you wish to use it.

• This also works well with nut oils like hazelnut and walnut.