Hi Steve,
I use a paste like this:
https://www.fairprice.com.sg/product/marukome-japan-shio-koji-fermented-rice-yeast-seasoning-500ml-90015059?gclid=CjwKCAiA9qKbBhAzEiwAS4yeDa9hN3DWlabjcFHX7v1uHWh1d_jjx8KPoDUKrYeZjNRXgX-oKwXx1hoCgCkQAvD_BwE
rather than the bottled liquid although both are available here.
Did you buy a bottle to try? Let me know what your adventures have led you
to.
I use the paste as a quick (not more than a couple of hours) marinade for
mushrooms (buttons, king oysters),
and (defrosted from frozen) scallops and halibut fish steaks with pretty
good results.
I have also used it to do a "dry" brine with a thick ribeye steak (about
400g) for about 8 hours before cooking -
from the chatter on the internet, it did not seem safe to do it for much
longer than that. It was really nice.
There was good umami flavours, and fantastic browning/caramelisation, but
the meat still had bite and
had not broken down to mush - which I was rather afraid it would have.
I tried marinating peppers and it did not turn out well.
I still have some shio koji in the fridge (hehehe, not sure in what state)
and you have reminded me to use it!
Apparently it can be used for flavouring soups etc, and for pickling too,
but I have not tried it.
How was liver cleansing? Are you back to eating meat?
Susan
On Mon, 7 Nov 2022 at 19:48, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Susan
Found this Shio Koji liquid in the Asian supermarket when shopping for
Koji enhanced Miso paste.
Company Overview | Hanamaruki Foods Inc.
<https://www.hanamaruki.co.jp/english/liquidshiokoji.html>
Haven’t used it yet but a lot easier and cheaper (@$6/500ml) than buying
the koji rice and making my own.
The ultimate ingredient me thinks for pan frying meaty mushrooms like King
Oyster and Pine mushrooms.
Is this at all like you were using?
I also took to using the camera image Google search as my translator tool
for labels I didn’t understand!
Cheers
Steve
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