We made this cake first with chopped up whole oranges with peel removed for better distribution made like betterazuke pickles. Those are the type of pickles usually layered with a whole lot of salt, sugar and koji. They are often aged for a long time. Let us know if you want to do that.
Otherwise, a hack just requires some pre-made rice koji. An even easier all purpose hack is bto use kasu (the dregs from making doboroku or sake) with salt.
The easiest thing of all would be to just use your favorite sake or liquid shio koji.
Whatever you decide to do, this is a really tasty, versatile and easy to make pound cake like treat with just a blender.
- 450 grams or 16 ounces cultured butter
- 2 TB shio-koji (salt koji or liquid shio koji)
- 294 grams or 2 cups organic coconut palm sugar
- 3 extra large or 200 grams of eggs
- 420 grams or 1 to 2 navel oranges, pureed.
- 1 TB lemon, orange, or vanilla extract
- 1 tsp baking soda
- 1 TB baking powder
- 486 grams or 3 cups flour
Liquid shio-koji can now be purchased online or from many Asian grocery stores. Our friends at The Japanese Pantry and at MTC Kitchen also sell it (and lots of other really cool ingredients). Check out your local Sunrise Mart near Brooklyn Kura if you are in the area.
There is really no difference between liquid shio-koji and the pastier version except for perhaps salt content and a little water. You can blend your butter with liquid shio koji and let it ferment for days or weeks in the refrigerator. You can do the same with the oranges, as we did for four weeks.
Let them ferment for as long as you like. Or not. It’s all good. You can also blend rice koji with water until a paste forms. Add more water and some salt and you have shio-koji. Keep it at 135F for 6 hours and you have the same exact shio-koji that people take weeks to make. The enzymatic activity is the same.
The salt reduces the amylase enzymes that digest sugar and increases the protease enzymes that like proteins. But it will still be a fleetingly sweet and savory marinade and all purpose condiment.
Again, you can always just take out your blender and make a thick paste of the wet ingredients and blend into the flour mix. Simplest, best cake ever.
The icing for this was originally made by creating an amasake type paste using tapioca starch and Aspergillus oryzae (koji) grown out on orange peels. Perhaps this is a new technique to you.
As I described this was recreated from the notes from researchers working with spent coffee grinds, cassava peels, fruit waste, peanuts, wheat bran, soybeans, ad other things that were of enormous interest then and now.
By then I mean in the late 1800s and early 1900s. We will be publishing a whole lot more on these things with recipes using a wide range of Aspergillus types as well as other filamentous fungus (like the ones used to make tempeh) we’ve been making since the 1970s.
Here is a really easy and very tasty way to make this very quickly just like your grandma did back then. We just finished filming a series of videos about making and using shio koji or salted rice koji, but you could also follow the old school way we describe here that most people still think is the way to make shio koji or just buy some from one of the many online or retail outlets that sell it. Either the liquid shiio-koji or the paste works as well.
- 2 TB fresh lemon or lime juice
- 1/2 cups or 56 grams confectioners sugar
- 1 tsp teaspoon liquid shio-koji
- More confectioner’s sugar as desired if you want it thicker)
Whisk everything together really well. Either serve on the side of the cake when the cake is completely cooled down on a towel, or drizzle over the cake.
Blend together the pureed orange and egg base with the flour and soda. Bake at 350F for 45 to 50 minutes. Let the cake sit outside the oven for at least 30 minutes before removing from the pans. Let cool completely before icing. The icing is not required – you could just dust it with confectioner’s sugar – but it’s sweetness coupled with the orange zest and juice brings out layers of flavor in the cake.