Originally Posted by
MSYtoJFKagain
Thank you to both of you!
I don't think it had any squid ink, merely a bad lighting situation for my phone. I actually have shio koji in my pantry! I've been a bit scared to give it a use so this will be the motivation I need. Hopefully my local chicken guy is at the farmer's market on Saturday so I can give this a go.
Was wondering how the Manzara Honten might describe this chicken and noticed they are currently making a black version.
https://www.manzara.co.jp/shop/honten/cuisine.html (3rd item down)
Then my imagination got the better of me and I wondered what a chicken salt marinade might be like with a little squid/cuttlefish ink in the mixture. I might try it out myself one day, a little ikasumi along with shoyu and see how it compares as a chicken marinade to shio kouji.
Seems to me that you have the perfect excuse to try out your shio kouji. Let us know how you get on, just make sure to get the skin as dry as you possibly can before cooking if you want to get it to crackle.