I recently found an online supplier who sells flash frozen Japanese Murotsu
Sashimi oysters
and they are MARVELLOUS. Just defrost, shuck, and eat anytime you have a
craving.
I recently did a sake tasting with it - I think we opened 5 or 6 different
bottles of sake
to try with the oysters and it was a fun evening.
That said, your brother's freshly caught lobsters sound like a dream.
Enjoy!
Susan
On Tue, 21 Dec 2021 at 15:53, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Ha ha… “I understand that this is the current fave white for trendy
people”
I just discovered Loire Valley Vouvray recently on a trip we had to the
far NSW south Coast – fantastically minerally and zippy, great with the
oysters. And far better than the disappointing Chablis I have paid too much
money for.
Definitely not paying relatively high prices for white wines to be
trendy!
I will be doing a “Turducken” of sorts for Christmas Eve (The Aldi combo
of fillets which was quite good last year), again with the Prudhomme sweet
potato gravy, and the Vouvray Sec with this.
Fresh Turducken Roast per kg (aldi.com.au)
<https://www.aldi.com.au/en/christmas/feasting/feasting-detail/ps/p/fresh-turducken-roast-per-kg-1/>
Cheating massively I know but very easy and tasty.
X Mas day at my Bro’s will be the extremely rare 2021 Gerringong
Tempranillo – Shiraz, which I just tasted and is very nice for a light
chilled lunch red. My bro normally catches some Lobsters locally and does
these.
Won’t get the Koji till after Xmas so January experimenting.
Cheers
Steve
*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Susan Yuen
*Sent:* Monday, 20 December 2021 6:00 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: Japan Recipetineats
Hi Steve,
Yes, Chenin Blanc will be absolutely perfect with the white meats!
I have not had a good chenin for a while.
I understand that this is the current fave white for trendy people
so will go look and see what is currently available!!
Over 2 evenings last weekend, I served 2010 US Pinot Noir (with the
shio koji Ribeye) and a
2011 Gran Reserva Rioja (with beef Wellington and Pasta w Spanish Sofrito
not central American)
The Pinot was a hit, the Rioja less so - think it needs a bit more time -
it was a recent release.
Now to go rummage for a nice white for the seafood I am doing for
Christmas -
may crack open a German riesling - hmmm, Kabinett or Spatlase?
Susan
On Mon, 20 Dec 2021 at 12:23, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
I’ve ordered some for myself and 2 other guys here at work as well ….
who would have thought….steelmakers fermenting Koji for food. Heck, I’m
sure one of use will be fermenting Sake and making Miso before too long…
I’ve just discovered and stocked up on fantastic French Loire Valley
Chenin Banc, which should make a fantastic match to some shio koji
marinated white meat…
I’M excited!!!
Steve
*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Susan Yuen
*Sent:* Monday, 20 December 2021 2:22 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: Japan Recipetineats
Hi Steve,
Let me know how the fermentation project goes.
I am so in love with the ingredient on beef, and am going to try it on
seafood next.
That is my Christmas project. Will try to remember to take pics next
time.
I found the porridge like paste as well as a liquid marinade and the
actual rice in online grocers.
Now deciding which way I want to go.
Susan
On Mon, 20 Dec 2021 at 05:02, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
So I’ve tracked down some koji rice to make my own shio koji
Australian Organic Dried Koji – Rice Culture
<https://urldefense.com/v3/__https:/www.riceculture.com.au/products/australian-organic-dried-koji-400g__;!!Nd8K6TfUt9jcQpcU_mCx!5vCeNs5AhDF7GTxUkSOetyQ3EMV1loZLhT8-wmmepD2Hll1L2SHJCGuI_s5qATAh4r0N1FcE$>
So then I can make it as I want it.
Cheers
Steve
*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Tilden, Steve ST
*Sent:* Monday, 20 December 2021 7:47 AM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: Japan Recipetineats
Thanks Susan
I had seen articles about home made miso using the Shio Koji a while back
,but most of the stuff was pricey and out of stock anyway. Fascinating
reading and definitely worth exploring – anything which makes food better
AND is good for you is a massive win win.
Our local Japanese restaurant closed down a few years back and I miss it
massively, so want to do more Japenese cooking at home. Whilst relatively
simple ingredients. It’s all about freshness, especially seafood. Good
cooking for summer and I have some time off all January to play…
Cheers
Steve
*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx
<oz-food-bounce@xxxxxxxxxxxxx>] *On Behalf Of *Susan Yuen
*Sent:* Sunday, 19 December 2021 8:56 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: Japan Recipetineats
Hi Steve,
Have a look at this site too:
https://www.justonecookbook.com/
<https://urldefense.com/v3/__https:/www.justonecookbook.com/__;!!Nd8K6TfUt9jcQpcU_mCx!_kiwXr_VPFgMgVQFvHOBIIt-IKqMSYZZO8tTUUrUyp71Hj8No6xWx3ZgWWeFoxcoQldhYL30$>
She is based in the US and writes for the home cook and I often use her
recipes.
My "ingredient for the moment" is Shio-koji (mould-ed rice and salt -
which is the starter
for miso and sake) - I am using it as a marinade and so far I am
thrilled.
I just used it in place of salt to "dry brine" a couple of 3.5cm thick
rib-eye steaks for about 8 hours,
and did a reverse sear. 20 min at 120C and then 1 min on a really hot cast
iron pan.
It was superb and it was all gone before I thought to take a pic of it.
If you are interested, here are some links to using shio koji -
https://www.seriouseats.com/shio-koji-marinade
<https://urldefense.com/v3/__https:/www.seriouseats.com/shio-koji-marinade__;!!Nd8K6TfUt9jcQpcU_mCx!_kiwXr_VPFgMgVQFvHOBIIt-IKqMSYZZO8tTUUrUyp71Hj8No6xWx3ZgWWeFoxcoQhF-f20M$>
https://www.epicurious.com/ingredients/what-is-koji-how-to-use-article
<https://urldefense.com/v3/__https:/www.epicurious.com/ingredients/what-is-koji-how-to-use-article__;!!Nd8K6TfUt9jcQpcU_mCx!_kiwXr_VPFgMgVQFvHOBIIt-IKqMSYZZO8tTUUrUyp71Hj8No6xWx3ZgWWeFoxcoQpxHV5pM$>
I have not gotten to the stage of fermenting my own shio koji (just bought
a small bag to try).
Will see what 2022 brings, and if that will be my next fermentation
exercise.
Susan
Susan
On Sun, 19 Dec 2021 at 13:33, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Everyone
Jules – Did you already tell us about the Japan Recipetineats – by Nagis’
Mum?
Why did I only see this now?
These are my 3 favourite Japanese starters….might have to buy the Takoyaki
pan!
Miso Glazed Eggplant (Nasu Dengaku) - RecipeTin Japan (recipetineats.com)
<https://urldefense.com/v3/__https:/japan.recipetineats.com/miso-glazed-eggplant-nasu-dengaku/__;!!Nd8K6TfUt9jcQpcU_mCx!_kiwXr_VPFgMgVQFvHOBIIt-IKqMSYZZO8tTUUrUyp71Hj8No6xWx3ZgWWeFoxcoQreUkga-$>
Takoyaki Recipe (Octopus Balls) - RecipeTin Japan (recipetineats.com)
<https://urldefense.com/v3/__https:/japan.recipetineats.com/takoyaki-recipe-octopus-balls/__;!!Nd8K6TfUt9jcQpcU_mCx!_kiwXr_VPFgMgVQFvHOBIIt-IKqMSYZZO8tTUUrUyp71Hj8No6xWx3ZgWWeFoxcoQhEuuB0z$>
Okonomiyaki (Japanese Savoury Pancake) - RecipeTin Japan
(recipetineats.com)
<https://urldefense.com/v3/__https:/japan.recipetineats.com/okonomiyaki-japanese-savoury-pancake/__;!!Nd8K6TfUt9jcQpcU_mCx!_kiwXr_VPFgMgVQFvHOBIIt-IKqMSYZZO8tTUUrUyp71Hj8No6xWx3ZgWWeFoxcoQsXzn5fE$>
I’m going to have fun with this sight.
Cheers
Steve
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