A magical mold that brought two friends together, and inspired a cookbook.
Aspergillus oryzae growing on rice grains.: There isn’t really a centralized reference on koji out there, aside from ours. Jeremy and I refer often toby Shurleff and Aoyagi—which has all the information you could possibly imagine on miso—but the text is hard to parse, and the method for culturing koji in a home kitchen isn’t straightforward.
Shio koji is a great way for home cooks to start working with koji. It’s made by combining dried koji rice grains with some salt and water. After a few days, the mixture becomes an enzyme packed marinade that creates amino acids with the food itself, creating an umami flavor profile that exactly matches the item at hand.: It doesn’t stop at protein though. The broken-down koji starches caramelize incredibly well when cooked.
Here are some rough guidelines: Marinate a strip steak for 12 hours, chicken breast or pork chop for eight, and a white fish filet for six. When ready to cook, wipe the excess liquid off, and pat your protein dry. Sear and cook the protein as you normally would.: You could even just use it as a seasoning: Drizzle a tablespoon on sautéed vegetables instead of salt.: What’s going on right now has given all of us a unique opportunity to think about what our priorities are.
Koji will also make any protein more bioavailable. This means it makes tough cuts of meat tender and delicious—and that means there’s no such thing as an undesirable off-cut. It redefines how an animal is used. Koji has unlimited potential to be applied to practically any food, especially things that can’t be sold due to excess food production or distribution issues. With it, you can make and preserve an array of products that will feed many, with base ingredients that would've otherwise gone to waste. No person should go hungry or be denied access to fresh, nutrient-dense, delicious foods.
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