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 »
Noodles are just awesome. Italian spaghetti, Vietnamese bowl of Pho, a bowl of spicy Thai curried noodles…they are all awesome. A bowl of Japanese ramen is right up there in the culinary Pantheon of noodles. I’ve had a lot of the stuff and I’ve cooked it at home a few times. I have never made the
Ivan Ramen: Toasted Rye Noodles Read More »
Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a beloved episode of Alton Brown’s “Good Eats” where he brines the Thanksgiving turkey. It sounded so damn cool and science-y. It is a powerful trick that anyone can do and
Equilibrium-Brined Pork Belly Read More »
Japanese cuisine is still a bit of a mystery to me. In my imagining of what Japanese food I always think of few ingredients, simple presentation, clean flavors and of course seafood. This is, I am sure, an oversimplification of a diverse cuisine. Recently I found myself at home with a free night. The kids
Sockeye Salmon and Mixed Grains Rice with Citrus Miso Read More »