A Japanese seasoning made by fermenting rice kōji with salt and water; used to tenderize and add umami to meat, fish, and vegetables.
鶏肉を塩麹に漬けて一晩おくと柔らかくなる。
If you marinate chicken in shio-kōji overnight, it becomes tender.
塩麹とオリーブオイルで簡単なドレッシングを作った。
I made a simple dressing with shio-kōji and olive oil.
最近は塩麹を使ったレシピが家庭料理で人気だ。
Recently, recipes using shio-kōji have become popular in home cooking.