Salmon tomato sauce pasta – Shio-Koji magic –

Easy yummy tomato sauce pasta!
Today, we use tinned Salmon and tomato.

Tip for this dish is again, Shio-Koji (Salt Koji) !!

First, prepare Salmon and Shio-Koji.
Tuna is also good alternative for Salmon.

Mix Salmon and Shio-Koji and leave it over night.

Koji bacteria works a lot again.
This step makes Salmon yummier (change protein to Umami) and give more nutritious,
also get rid of fishy stinky small.

Let’s start making pasta.
Normal step as you always make. Olive oil and chopped garlic.

Then put onion. Wait until onion become golden colour.

Start boiling pasta in another pot at this stage.

Then open tomato tin.

Put Salmon (The one you mixed with Shio-Koji last night) and tomato in to the pan.

Prepare Shio-Koji again, and add it to the sauce.
If you like, balsamic vinegar and black pepper is also good for this sauce.

So quick! It is quick, but full of Umami yummy tomato sauce is ready now.

Serve with pasta. Put basil leaves on top. Enjoy ♫
If you like creamy pasta, you can add fresh cream for this sauce.

Making Miso in Melbourne

Miso making by simple ingredients. Only Soybeans, Salt and Koji.
Left = Sea salt ( Bought from health food store at Smith Street)
Right : Rice Koji (Brought from Japan) *Rice Koji is now available from Fuji Mart in South Yarra, Melbourne.

Cook soaked soybeans until it become soft.

Mmmm, looks still hard. Need to cook bit more.
This time, we didn’t have enough time to cook soybeans.
When you start making miso, make sure you have enough time !! If you cook soybeans really soft, then everything goes easy after that.

Now, smashing cooked soybeans.
We tried to use many different smash tools.
(If soybeans is soft in this stage, you can just press them by hands with no problem)
Friends were cooking other thing, so pumpkin and potatos on the table is not for Miso ♪

We used food processor, too ! (it was quick)
Now, mix smashed soybeans and Rice Koji+Salt.

Mix well. Mix well.

Soybeans seems bit too wet. But don’t worry. Koji will work for you well for another 6 to 12 months
then hope they make yummy Miso at the end !
So, just mix Soybeans and Koji well at this stage.

Tada~~♪♪

Now you need to put them into container to keep 6 to 12 months.
Put them tightly, so that no air in the container.
If there are air pockets, then it might cause for having molds.

Make the surface to flat.

Put the plastic wrap on the surface, then place lid.
Store it in cool place for about 6 months at least.
Normally, I store 12 months. (Some people store 3 years!!)

Miso growing report will be following !!!