I considered including this stock recipe as a component in an upcoming post for a baked Halibut. It’s a solid and versatile building block on its own though, so here it is. A short, sweet and easy...

We will call this one unofficially “Shoyu, take 1” since I am sure I will do this again but will refine the process and hopefully have learned form my mistakes. This is the longest of my Koji...

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...

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...