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
Tag: Japanese Cooking
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)
Ivan Ramen: Toasted Rye Noodles
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…… Continue reading Ivan Ramen: Toasted Rye Noodles
Equilibrium-Brined Pork Belly
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…… Continue reading Equilibrium-Brined Pork Belly
Sockeye Salmon and Mixed Grains Rice with Citrus Miso
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…… Continue reading Sockeye Salmon and Mixed Grains Rice with Citrus Miso
Oven Dried Tomatoes 