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Spinach and Tofu White Miso Salad with Sweet Koji

Original title: ほうれん草の甘麹白和え

はるか⌇40代からの麹ごはんView on platform

JapanPosted: Nov 9, 2026Stats updated

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Editor's note

Using koji-based seasonings (shio koji and ama koji) to enhance tofu overnight transforms the delicate white miso salad into a rich, umami-forward dish. This fermentation technique for elevating everyday vegetables is gaining traction among home cooks.

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Translated by AI

Rich like cheese! Spinach and tofu with sweet koji dressing🌾 I thought shira-ae always had a bland taste… but marinating the tofu in shio-koji overnight makes it rich and flavorful ✨ Plus, adding sweet koji brings gentle sweetness and umami! 【Ingredients】 ・Spinach 1 bunch ・Carrot 50g ・Firm tofu 1/2 block (about 200g) ・Shio-koji 1.5 tbsp ・Sweet koji 40g ・Ground sesame 2 tbsp 【Instructions】 ① Spread shio-koji on the tofu, wrap in plastic wrap, and refrigerate overnight ② Boil the spinach, squeeze out the moisture, and cut into bite-sized pieces ③ Cut the carrot into thin strips and blanch quickly ④ Add sweet koji and ground sesame to the drained tofu and mix ⑤ Toss together with spinach and carrot, and it's done! Your usual shira-ae becomes a little luxurious dish ♡ #koji recipe #sweet koji #shio-koji #shira-ae #spinach recipe

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チーズみたいに濃厚! ほうれん草の甘麹白和え🌾 白和えって味がぼやけがち…と思っていたけど、 豆腐を塩麹に一晩漬けるだけで、濃厚な味わいに✨ さらに甘麹を加えて、やさしい甘みとコクをプラス! 【材料】 ・ほうれん草 1束 ・人参 50g ・木綿豆腐 1/2丁(約200g) ・塩麹 大さじ1と1/2 ・甘麹 40g ・すりごま 大さじ2 【作り方】 ① 豆腐に塩麹を塗り、ラップで包んで冷蔵庫で一晩おく ② ほうれん草を茹で、水気を絞って食べやすく切る ③ 人参を細切りにしてさっと茹でる ④ 水切りした豆腐に甘麹とすりごまを加えて混ぜる ⑤ ほうれん草と人参を和えたら完成! いつもの白和えが、ちょっと贅沢な一品に♡ #麹レシピ #甘麹 #塩麹 #白和え #ほうれん草レシピ

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