Shio koji tuna poke

Time 15 minutes
Yields Serves 4
Shio koji tuna poke

Shio koji


Place koji in a medium non-reactive bowl or container and add sea sea.


Mix thoroughly and vigorously, using your hands.


Heat water to 140 degrees; add just enough to moisten.


Knead till fragrant. Mix in rest of hot water.


Store loosely covered for 1 week at room temperature. When ready, the koji rice grains will be smaller; mixture will have consistency of loose porridge. Refrigerate covered for up to 6 months.


Place the tuna in a large bowl and mix in the shio koji so that it’s evenly distributed. Set aside.


Peel, seed and cut the avocados into a large dice and sprinkle with just enough lemon juice to coat so that it doesn’t discolor. Add the diced avocado to the tuna mixture. Add dill and mix thoroughly. Divide the mixture into four bowls. Garnish each serving with a small sprig of dill and wasabi if desired. Serve immediately.

From Myoho Asari of Kojiya in Saiki, Japan. Koji (such as Cold Mountain brand) can be bought at select Japanese markets. Make shio koji several days ahead of this recipe. Prepared shio koji also can be bought at select Japanese markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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