Wulf's Kitchen: Koji-Marinated Fish

Koji, on its own, is the ideal marinade. It’s salty, sweet and umami akin to parmesan and miso. A traditional food of Japan, koji is a grain, in this case rice, inoculated with a desirable mold (like cheese is) and fermented until the desired flavor profile is reached.  

As a flavor enhancer, koji lends its magic to all types of fish. Try it with any salmon you like, its cousins ChalkStream Trout and Arctic char, or white fish like cod, haddock and halibut. For these photos we used Arctic char from Iceland since the thin fillets would cook quickly.   

We love this recipe because it's simple, low-maintenance and works every time. It only involves about 5 minutes of active preparation. The rest is marinating and roasting time. When using koji, you don’t need to use additional salt when cooking your fish.  

Find Koji here.