Chocolate Koji Kvass (濁酒)

Recipe 150 grams rice koji 200 grams wheat berry or brown rice koji (or more rice koji) 300 grams heavily toasted cubed or ripped apart sourdough bread. Mix above ingredients and toast slowly in oven for two hours at 200F. Stir occasionally. Not burnt, but really brown for the bread. …

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Chili with Koji and Beans

At tonight’s first #Zymes2020 event at Fifth Hammer Brewing we presented a chili made the typical way. A very small amount of ground beef was browned with onions, garlic, peppers, oregano, lime and other seasonings. It doesn’t matter what your actual chili base is for this if you decide to …

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обедающий

Chkmeruli Chicken with black garlic and pickled garlic cream 1 1/2 lb or 25 ounces or 700 grams boneless chicken thighs 2 tsp sumac 1 tsp turmeric 1/8 to 1/4 tsp aleppo pepper 16 or 1 ounce or 28 grams fermented garlic cloves 6 cloves or 1/2 ounce or 14 …

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Walnut Amasake Bittersweet Chocolate Muffins

Baking with microbes Almost everything we bake, brew cook or ferment contains one or more microbes. Bacteria, yeasts, fungus and other fermented products that already contain microbes (like miso, milk kefir, and vinegar) work exceptionally well in and with baked goods. Even if you set aside the yeasts common in …

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Struffoli

Struffoli is a traditional Italian holiday sweet that has many names and different regional variations. My grandmother used to make a very simple, tasty, and crispy version by rolling out tiny balls of dough that were fried in light olive oil until golden brown. Then they were covered with honey …

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Making Koji, Malting

A fermentable sugar is something that a yeast or bacteria uses as an energy source. Grains (cereals) such as barley or millet or rice have a lot of starch. To be useful they have to be broken down into smaller pieces called simple sugars. Filamentous fungus are a specific type …

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Nixtamalized, Sprouted, Popped, and Maillarded Corn Jiang

Corn with A.sojae

First we sprouted some of our favorite popcorn. Not that popcorn makes great edible sprouts, but it starts the process of making the corn more digestible, tasty, and nutritious. The smell and flavor of corn pops! It makes the miso taste like an ear of buttered, grilled corn. With benefits. …

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Mixed Kojis and the Dregs

At one of our monthly forums we had lots of already cooked, organic Carolina Gold rice leftover. We also had lots of soybean pulp, or okara, leftover from making tofu. Okara has a large amount of protein that like other beans and grains and seeds makes a tasty miso. Remember …

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Second, Mark the Steps

Making miso is like planning out the steps (choreography) for a performance. The steps don’t have to be elaborate. You just have to make sure that all the participants are ready and capable of doing them – and that some show hog like the ever present bacteria Bacillus subtilis doesn’t …

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Kojifiles

Today’s presentation and kick off of KojiFest 2019 was off the charts.  Yoshiko san’s 9 year old miso was deep. The hatcho miso tasted like chocolate and bourbon and dark maple syrup if it was made from soybean trees (no, soybeans don’t grow on trees). Stunning. Maki san was evangelizing. …

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