_Proven, Japanese, Side Dishes
1 tbsp Shio-Koji (Base)
1 tbsp rice vinegar (or lemon)
2–3 tbsp neutral or olive oil
½ tsp sweetness (mirin, maple, or amazake), to taste
Black pepper, to taste
1 tbsp fresh basil, finely chopped
Sliced tomatoes
Whisk everything except the basil until emulsified (or shake in a jar). Blend if you want it creamy.
Stir in the basil last.
Toss with sliced tomatoes right before serving. Salt is rarely needed — the koji carries it.
The cold version of the koji dressing.
Variations: add grated garlic or ginger, a spoon of tahini or silken tofu for a creamier body, or swap basil for shiso.