Shio Koji

Botch · October 2019

Koji is a fungi that has been used in the Orient for 7~8,000 years, used to make Shoyu (soy sauce), miso, and a bunch of other tasty, exotic asian food thingies. This video popped up today, and apparently some more modern chefs are using a particular strain, shio koji, to ferment other legumes other than soybeans, and to marinate meats, fish, etc. I'm very intrigued, will be ordering a container of this stuff, and start playing. Anyone else familiar with this?

https://youtu.be/xB4GcSiSQg0

nolaegghead · October 2019

Yeah, I ordered some a while back to apply to meats. I totally forgot about it, will have to dig it out of the pantry.

Mine basically came in the form of a bag of moldy rice.

FlyOverCountry · October 2019

You turning Japanese?

HeavyG · October 2019

I bought this stuff just a few weeks ago to make this: https://www.splendidtable.org/recipes/koji-fried-chicken

Image: https://us.v-cdn.net/5017260/uploads/editor/9q/wbfuw27v5908.png

I've used the dried block of koji rice stuff before a couple years ago to try the 48 hour dry aged steak thing with mixed results.

Botch · October 2019

FlyOverCountry said:

You turning Japanese?

You really Think So!

https://www.youtube.com/watch?v=IWWwM2wwMww

Botch · October 2019

HeavyG said:

I bought this stuff just a few weeks ago to make this: https://www.splendidtable.org/recipes/koji-fried-chicken

So how did the chicken turn out? (I won't ask for photos...)

HeavyG · October 2019

Botch said:

HeavyG said:

I bought this stuff just a few weeks ago to make this: https://www.splendidtable.org/recipes/koji-fried-chicken

So how did the chicken turn out? (I won't ask for photos...)

Good one.

Didn't make it yet. My plan was to use the liquid to start/ferment a batch of rice to be used for the breading part of that recipe. Haven't started that yet but it's on the list.

FlyOverCountry · October 2019

Botch said:

FlyOverCountry said:

You turning Japanese?

You really Think So!

https://www.youtube.com/watch?v=IWWwM2wwMww

You know what that song is really about right? The dangers of immigration.

Botch · October 2019

HeavyG said:

Botch said:
So how did the chicken turn out? (I won't ask for photos...)

Good one.

Didn't make it yet. My plan was to use the liquid to start/ferment a batch of rice to be used for the breading part of that recipe. Haven't started that yet but it's on the list.

Anxious to hear how it turns out. I just ordered three bags of the "moldy rice" from amazoid.

smokingal · October 2019

I have the moldy rice, liquid and spore forms on hand but haven't used any yet. I do plan to use the liquid form in an upcoming cook.

Shio Koji

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