HEARTH Shio Koji Grilled Mackerel - 鯖の塩麹焼

Just take it from the freezer and warm it in a pot of hot water.
Yet every time I eat this shio-koji grilled mackerel, I find myself thinking, “Was it always this tender?”

The flesh comes apart easily with chopsticks and stays wonderfully moist. There’s the richness of the mackerel, its umami, and a little sweetness from the shio-koji. Just thinking about it makes me want to have it again.

It has no strong fishy taste, which makes it popular with children too.

While it warms, I get the rice and miso soup ready, then add a few vegetables from the fridge.

And there it is—a Japanese fish set meal, ready in just a few minutes at home.

I choose it because I want to eat this mackerel, as much as for how easy it is to prepare. It’s hard to believe it’s frozen. Many of our customers come back for more, often buying a few packs at a time.

◎ The Shio-Koji Behind Its Tenderness and Umami

Before grilling, the mackerel is marinated in shio-koji, giving it time to take on the flavour.

Shio-koji is a traditional Japanese seasoning made by fermenting rice koji with salt and water.

Marinating the mackerel in shio-koji helps soften the flesh and bring out its natural umami. Along with saltiness, it adds a gentle sweetness from fermentation.

With a rich, fatty fish like mackerel, that sweetness is lovely. The seasoning lets you enjoy the flavour of the fish, and the saltiness is just right with white rice.

A bite of fish, then a bite of rice. I always find myself going back for a little more.

◎ From HEARTH’s Kitchen to Your Table

Our shio-koji grilled mackerel is prepared by the Japanese restaurant HEARTH.

After marinating, the fish is slowly grilled over an irori hearth. It is then vacuum-sealed to preserve its flavour and texture, and delivered frozen.

The marinating, the resting, the grilling—all of that happens in HEARTH’s kitchen. By the time it reaches yours, you only need to warm it and put it on a plate.

This is what we enjoy sharing through the JX Restaurant X Series: dishes carefully prepared by restaurants, ready to become part of the meals we eat at home.

◎ A Little Different Next Time: Mackerel Mixed Rice

It’s also lovely mixed into freshly cooked rice.

Gently flake the mackerel, then add sesame seeds, chopped green onion, sesame oil, and a little soy sauce. The rice takes on the flavour of the fish, and the sesame smells so good as you mix it all together.

Shio-Koji Mackerel Mixed Rice 🍚

First, cook your rice.

❶ Warm the frozen mackerel in its unopened pack in gently simmering water for about 5 minutes.

❷ Place the mackerel over the freshly cooked rice and add:

• 1 tbsp sesame seeds

• Chopped green onion, to taste

• 1 tbsp sesame oil

• 1 tbsp light soy sauce

❸ Gently flake the mackerel and mix everything together.

The fish is already seasoned, so add the soy sauce a little at a time, depending on how much rice you’re using and how you like it.

Spoon it into bowls and have it with miso soup. I like having a few packs in the freezer, so I can enjoy it with white rice one day, and make this mixed rice another.

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