🍶 Japan's next fermented weapon after soy sauce & miso: Liquid Shio Koji.
108-year-old Hanamaruki unveiled it at the world's biggest natural food expo. Just rice koji, salt, water. Vegan, gluten-free, halal, kosher.
Tenderizes AND boosts umami.
#ShioKoji #Umami #Fermentation
Shio koji salmon, potato cake and a Caesar. I wish I had another stomach #shiokoji #croutons #potatoes
Close-up view of floofy, fresh, fragrant koji mycelium on rice.
Spreading apart the fresh koji —yes, on my koji bandana. I didn’t have any other cloth that would fit. It turns out bandanas are perfect!
This was my first batch made in a salad container. It works great because your rice is kept in the strainer but not sitting in water. You keep the humidity up by placing a wet cloth inside the container but not touching the rice.
Just using our camping cooler (because it’s the only cooler we have) with a heated cat bed inside. That’s it. You don’t need anything fancy.
My best, floofiest #koji yet!
Now I just need to start making a batch every week if I want fresh (tempting!) or make a lot in advance (easier to do just when I’m not busy) and dry for later use.
Fresh #amazake brewing now. #ShioKoji tomorrow. It goes fast!
#healthy
#delicious
#fermentation
This is what I mean when I say ‘screw authenticity’! I made a berry + amazaki + Irish moss pie. Starting recipe here: https://kojihouse.co/blogs/recipes/blueberry-amazake-pie?srsltid=AfmBOoo56WBJp5inUvx5FzSeefV2P8dAmpge1hdv9DpN3IU9akOx9i7_ I also made the MOST delicious and fragrant stuffing by marinating the ingredients in amazaki for 24+ hours before baking. Koji contains the digestive enzymes many of us have trouble making. Plus, it makes everything delicious! Trust me. Read more.
Koji is even more awesome than you think! Not just bc it makes your food taste bonkers delicious either.
Trouble digesting? #IBS? #EPI?
I‘ve been using #shioKoji & #amazaki on nearly everything I’ve eaten for the past 2weeks and.. I cannot even explain the difference in how I feel. Just wonderful.
Shio koji. Left on the kitchen counter for a week and a half to ferment. Now marinading a couple of bags of chicken bits ready for breading and frying later....
#gocookyourself
#karaage
#shiokoji
#therealKFC
Kitchen counter with scales, measuring 90g of salt to dissolve in 450ml warm water then add the koji rice and mix
Koji rice packet
Rice, water, salt in a sealed container with the rice packet underneath
Translated shio koji instructions
First attempt at making my own shio koji to marinade some meats in!
Should be ready in a week or so
#gocookyourself
#fermentation
#shiokoji
#friedchicken
Shio Koji in a kilner jar with Koji rice in the background.
A packet of Koji rice.
My next ferment underway - Japanese Shio Koji: A Gluten-Free Amino Sauce. I have just started off a small amount to see how I get on with it.
118g Koji rice, 237g bottled water and 1.5 tablespoons of Himalayan rock salt. #fermenting #ferment #vegetarian #vegan #koji #Shiokoji
Today I’ll be mixing #shiokoji directly into #seitan dough. I plan to let it sit in the fridge for several days before actually steaming it.
Also making buns with a bit of shio koji in.
I would love to hear about your #koji experiments, as I’m just getting started and love experimenting.
#noma
