Fancy some salt yogurt soup, some fried pork marinated in salt yogurt, or perhaps some salt yogurt mayonnaise? Over the last month or so, a variety of cookbooks featuring salted yogurt as a main ingredient have come on to the market. Until now in Japan, yogurt has been seen as a healthy food to be eaten on its own or with fruit for breakfast, but now it seems publishers are trying to stir up a yogurt cooking craze to rival the salt koji boom that hit the culinary scene last year.
Over the last month, according to Nikkei Trendy, following a micro-trend of recipes calling for strained yogurt as an ingredient, five cookbooks featuring salted yogurt have been published in Japan. One of these was “Let’s Get Started With Salt Yogurt” by Wakako Sato. Published by Bunshun publishing company, the recipes in the book were created by researching international yogurt-based recipes and adapting them for the Japanese palate.
But we think the recipes are also heavily influenced by salt koji recipes. The cover of Sato's book exclaims that using salt yogurt is "even simpler than shio koji," drawing the connection clearly. Salted yogurt is touted as being a great marinade for vegetables, meat or fish. Just like salt koji, marinating meat in salt yogurt is said to soften the flesh and bring out savory umami flavors. Once you’ve finished with your marinade, add some sake and put it on the boil to use as a base for a creamy soup.