鶏肉の塩こうじ焼き、サツマイモの味噌汁、きゅうりの甘酢和え

塩こうじは、米こうじに塩、水を加えてよくかき混ぜ、常温で発酵させて作ります。主に麹菌の働きで、食べ物を柔らかくしたり、甘味やうま味を増やしたり、おいしく変化させたりする働きがあります。

今日の給食のメニュー、鶏肉の塩こうじ焼きには塩こうじが使われています。鶏肉は塩こうじで柔らかくなっていて、塩味と鶏肉のうま味がありました。

Grilled Chicken with Shio-Koji, Miso Soup with Sweet Potato, and Pickled Cucumber in Sweet Vinegar

Shio-koji is made by mixing rice koji with salt and water, then stirring it well and allowing it to ferment at room temperature. Mainly through the action of koji mold, it helps soften food, enhance sweetness and savory flavor, and improve the overall taste.

Today's school lunch menu included grilled chicken with shio-koji, which uses shio-koji as an ingredient. The chicken was tender thanks to the shio-koji, and it had a delicious combination of saltiness and a rich savory flavor.