It’s so simple to make lactic fermented foods as long as you follow a couple of rules. The end result is better than anything you can buy, less expensive and is very satisfying to know that with nothing more than vegetables and salt you produced this magical food. In this post I will apply the […]
Amino pastes is what Shih and Umansky in Koji Alchemy call these applications of Koji. It’s the category that Japanese miso belongs to. In Noma Guide to Fermentation they frequently use terms like Peaso to refer to amino paste made from split peas. Bottom line these are all the same, a cooked mixture rich in
Koji: Light Amino Pastes (“Misos”) Read More »
Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of koji. It has a wonderful impact on proteins you apply it to. I tried it primarily with pork and beef so far, but marinating chicken or fish in it should
Amazake is one of the easiest application of your newly made batch of koji. It’s a mildly sweet porridge-drink made by mixing koji with cooked grains and water and letting it ferment for a few hours. Simple as that. The result is a delightful drink with a pinch of umami and a nice sweetness to
Koji: Amazake (Sweet) Read More »
I’ve tried a couple of different methods to incubate and produce Koji. By far my favorite method is -surprise surprise- from Koji Alchemy and involves using an immersion circulator to control temperature and humidity. It is very simple, hands-off and requires minimal manipulation during the 36 hours or so of incubation. The process, no matter
Koji: Growing the Mold Read More »
I do that sometimes. Just take a cursory look into something in a book. Say to myself “cool, but I’m never doing that”. Then for no reason that I can discern I see it again and am like “hey, this is cool. I should totally give it a shot”. Before I know it I am
Koji: Introduction Read More »