Ok, so this koji stuff is analogous as a starter for breads, or a yogurt
inoculation…
But in this case it’s for soy sauce or this thing called miso?
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Dec 26, 2021, at 2:41 PM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Everyone
So I bought the Koji – the file attached is the flier, discussing making Shio
Koji and some other stuff.
I’m halfway through the Shio Koji fermentation not a lot happening other
than the rice is slowly becoming more like a porridge and the water is
becoming cloudy. It has a sweet and pleasant smell. I will blitz the Shio
Koji to make it smooth an easier to use.
I bought the cheapest beef roast cut I could find – a lean topside roast at
1.4kg, which should be a good test of tenderisation, since it would be a
wasted exercise to use an expensive cut that should naturally be tender and
juicy. I will blitz the Shio Koji to make it smooth an easier to use.
I also intend to do this Shio Koji mushroom dish as the gravy.
Mushrooms in Shio Koji — Meru Miso
Will do this in a few days.
Very excitement J
If I don’t like it for cooking, maybe I will put some on my face and
belly…maybe it will give me the youthful looks and slimness of the Japanese….
Cheers
Steve
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<Koji.pdf>
