The citric acid from the black koji mold makes the fish taste fresh and delicious. The grainy texture of the rice is also enjoyable in this dish. In order to make the most of the black koji mold's distinct citric acid, we use it instead of lemon.
material
Fish for sashimi (mild fish is recommended)
150g
Onion (sliced)
1/4 ball
Cherry tomatoes or dried tomatoes
3 to 4 pieces
Black Koji
1 tablespoon
soy sauce
1 tablespoon
Olive oil
1 tablespoon
Salt and pepper
a little
1. Slice the onion. (The photo shows new onions cut thickly, but if you are using regular onions, slice thinly.)
2. Soak the chopped onions in water to remove the spiciness.
3. Chop the cherry tomatoes. If you are using dried tomatoes, rehydrate them and chop them finely.
4. Mix all ingredients together and marinate in the refrigerator for 30 minutes.
5. Arrange on top and it's done!