Hello Aunty
I got the liquid as apart from a Koji Miso paste, that was the only option.
It worked fine on King Oyster shrooms – nicely caramelised.
Still Liver cleansing – up till just around Xmas party time. The LCD is 8
weeks, but add on extra 2 days if you have a naughty day. Ha ha… I’m up around
a week as renovating and Frankly need a beer at
The end of a long hard day…and then at the Brewery they bring around the
bakery’s excess left overs for munchies…so a delicious chunky beef curry pie
somehow ended up getting consumed after the 3rd pint on “Thirsty Thursday” all
day happy hour 😊
Getting back to being good…
Cheers
Steve
[cid:image001.jpg@01D8F692.0E0DE780]
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Tuesday, 8 November 2022 1:20 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: More Shio Koji
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<https://urldefense.com/v3/__https:/www.fairprice.com.sg/product/marukome-japan-shio-koji-fermented-rice-yeast-seasoning-500ml-90015059?gclid=CjwKCAiA9qKbBhAzEiwAS4yeDa9hN3DWlabjcFHX7v1uHWh1d_jjx8KPoDUKrYeZjNRXgX-oKwXx1hoCgCkQAvD_BwE__;!!Nd8K6TfUt9jcQpcU_mCx!t6dJ63y0evdkfY4nTUAnUlmeGaubrbtt4fkw4_bfkZAjzWddm9xUmcV_drHMcURzM5YK-VUUSUKGAgK-020dxifC-uA$>
rather than the bottled liquid although both are available here.
Did you buy a bottle to try? Let me know what your adventures have led you to.
I use the paste as a quick (not more than a couple of hours) marinade for
mushrooms (buttons, king oysters),
and (defrosted from frozen) scallops and halibut fish steaks with pretty good
results.
I have also used it to do a "dry" brine with a thick ribeye steak (about 400g)
for about 8 hours before cooking -
from the chatter on the internet, it did not seem safe to do it for much longer
than that. It was really nice.
There was good umami flavours, and fantastic browning/caramelisation, but the
meat still had bite and
had not broken down to mush - which I was rather afraid it would have.
I tried marinating peppers and it did not turn out well.
I still have some shio koji in the fridge (hehehe, not sure in what state) and
you have reminded me to use it!
Apparently it can be used for flavouring soups etc, and for pickling too, but I
have not tried it.
How was liver cleansing? Are you back to eating meat?
Susan
On Mon, 7 Nov 2022 at 19:48, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan
Found this Shio Koji liquid in the Asian supermarket when shopping for Koji
enhanced Miso paste.
Company Overview | Hanamaruki Foods
Inc.<https://urldefense.com/v3/__https:/www.hanamaruki.co.jp/english/liquidshiokoji.html__;!!Nd8K6TfUt9jcQpcU_mCx!t6dJ63y0evdkfY4nTUAnUlmeGaubrbtt4fkw4_bfkZAjzWddm9xUmcV_drHMcURzM5YK-VUUSUKGAgK-020da_ZLioo$>
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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