Spare Ribs Using Shio Koji (Recipe - Japanese Cooking) - Sakura Yubi

Get the full, printable recipe with exact ingredient amounts, detailed step-by-step instructions, and my special tips on the blog!

➡️ Click here for the full recipe: https://sakurayubi.com/spare-ribs-using-shio-koji-recipe/

If you’ve never cooked with shio koji before, these spare ribs are the perfect place to start. This dish is extra special to me because it was the very first thing I made using shio koji, and I was completely blown away by the results. The meat turned out incredibly flavorful, soft, and juicy—it instantly made me a shio-koji lover.

What makes shio koji so powerful is the enzymes it contains, especially proteases, which break down proteins in the meat into amino acids that create rich umami. These enzymes also sever the meat’s fibers, making it unbelievably tender, while opening up tiny gaps that allow moisture and sugars from the shio koji to seep in. That means the ribs stay juicy and don’t shrink during cooking. I think you’ll fall in love with this dish just like I did.

🔷 What Is Shio Koji?:

Video: https://youtu.be/8exROT70Ams

Blog Post: https://sakurayubi.com/what-is-shio-koji/

🔷 How to Make Shio Koji (Recipe):

Video: https://youtu.be/S2YLtLM-K-A

Blog Post: https://sakurayubi.com/how-to-make-shio-koji-recipe/

🔷 Shio koji products:

Shio koji products (if you are outside of Japan):

200g: https://geni.us/8vWX0vj

500g: https://geni.us/tIoxH2b

Shio koji products (if you are in Japan):

500g x 2: https://geni.us/Kbbw0C

Rice koji: https://geni.us/ONfJ

🔷 About Me
Tokyo-based Japanese home cook and food writer, sharing easy, low-carb recipes featuring Japanese staples like shio koji. I also explore the city’s dining scene through honest restaurant reviews and food adventures. Learn more at https://sakurayubi.com/about/

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