Shio Koji (salt koji)

300 grams of koji (rice, barley, corn, wheat, etc.) 100 grams of coarse salt 400 grams of water As you can see the golden rule of shio-koji making is a 3:1:4 ratio. You should try to make the salt equal 12.5% of the total weight of your shio-koji. By weight, …

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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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Third, Make Corn Miso

This miso is a very special miso for us. We use it not only with fresh seafood, especially shellfish and grilled vegetables, but also for several dishes we grew up on. These include gachas with rabbit or fresh bacon, polenta cakes fried in thick green olive oil and cloves of …

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Talking Shih, Recipe and Event Update

At the event at Resobox in the East Village you will experience: how to make miso (味噌) how to make shio-koji (塩糀) how to make misodama (味噌玉) how to make takikomi gohan (味噌炊き込みご飯) how to make kimchi base for fast kimchi (because summer is coming!) The point of all these …

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Koji Essentials for Busy People

You’ll see demonstrations of how to make miso (味噌) how to make shio-koji (塩糀) how to make takikomi gohan how to make misodama (味噌玉) how to make a refrigerated kimchi base You’ll learn how to prepare things to use with these things – like a hundred zucchini you can’t deal …

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