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…… Continue reading Koji: Shio Koji
Category: Fermentation Projects
Koji: Amazake (Sweet)
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…… Continue reading Koji: Amazake (Sweet)
Koji: Growing the Mold
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…… Continue reading Koji: Growing the Mold
Koji: Introduction
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…… Continue reading Koji: Introduction
Oven Dried Tomatoes 