July, 2018
Koji Fried Chicken
Koji makes the most incredible bird for frying as it increases umami and essentially cures it somewhat. I will sprinkle a little powdered and shio Koji on the bird then let it sit in the fridge for a day. Then it’s time for some sliced onion along with a marinade of ginger, miso, garlic and […]
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Ishikawa Kawase
These little yams are delicious roasted, steamed or grated fresh. They can be peeled or just steam them and the skins come off real easy afterwards.
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5 day Koji-aged striploin steak
I have come to love and respect Koji for its many applications resulting in the most delicious of viands and this is yet another domain where it shines. Dry aged meats are hard to beat and I’m not saying Koji rubbed meat is better but it’s different and extremely tasty. The difference comes with aroma, […]
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