Caprese Salad Using Shio Koji

caprese salad using shio koji

Caprese Salad Using Shio Koji

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Sakura Yubi
I'm going to show you my favorite way of making Caprese salad. The secret of this recipe is that I use shio koji instead of salt. This will give this dish a little bit of umami and sweetness. And because shio koji is a fermented food, it's good for your gut. So let's get started!
Prep Time 10 minutes
Total Time 10 minutes
Cuisine Fusion
Course Salad
Servings 2 servings



  • 1 tomato
  • 100 g mozzarella cheese


  • 0.5 tbsp shio koji
  • 2 tbsp olive oil
  • 1 tsp lemon juice or Balsamic vinegar (optional)
  • 1 pinch ground black pepper


  • First, slice up tomato and mozzarella cheese into bite-size pieces.
  • Then lay these slices along with basil leaves alternatingly on a plate.
  • Okay, let's make the dressing. In a small bowl, add shio koji and olive oil.
    This is optional, but I sometimes like to add some acid like lemon juice like I'm doing here, or Balsamic vinegar
  • Stir this mixture and then pour it over the salad.
  • Sprinkle some ground black pepper, and we are done! Enjoy!

Recipe Notes


Serving: 1servingCalories: 292.8kcalCarbohydrates: 5.2gProtein: 11.7gFat: 25.4gSaturated Fat: 8.5gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 13.5gCholesterol: 39.5mgSodium: 454.6mgPotassium: 187.1mgFiber: 0.8gSugar: 2.2gVitamin A: 850.7IUVitamin C: 9.4mgCalcium: 259.2mgIron: 0.5mg
Keyword caprese salad, dressing, koji salt, mozzarella, salad, salt koji, shio koji, tomato
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