4% salt cannellini bean quick miso day 2, should be ready in about another 13 days. We plan to pair this with our #quik_qure#Mosciame in our version of "Salumi di Tonno e Fagioli". What's our secret to these quick misos?? Well besides what we have been told and consider to be some pretty high quality Koji, it's the "starter". Our #kojidisciples know what that is. #awesomeainteasy and it ain't gonna make itself!!!
I can travel all the way to Pune just for these 3 pieces of nigiris
Chef Karma @karmatenpa is an artist and I love and respect him and his work.....
Chef @karmatenpa thank you for delievering such fabulous food every night. You truly made KOJI what it is. .
#thankyou#conradculinary#singnaturesalsa#mykarma @conradpune #koji
So attempt number 4 at #koji rice and I think I've mailed the process. Previous versions suffered from poor temp and humidity conditions, as well as overcooking the rice. This white powdery surface texture is exactly how it should be. Now to figure out what I'm going to do with the stuff! Meat curing, sake, mirin, soy, miso, cheese... How exciting!
Okinawan rum and awamori tasting tonight at the JCC! Awamori, made only on Okinawa, has a characteristic thick and rich flavour made from water, rice and koji. It's Japan's oldest distilled spirit! #awamori#koji#okinawa#tasting#okinawanrum
Buenos dias !!! Si Yuki con Kenta nos da tantas prestaciones en hilo para carretes también queremos enseñaros estos dos magníficos hilos como son Invictus y el nuevo Koji!!!!! Hilos muy muy resistentes y también destacar el color verde que lo hace muy visible en la oscuridad!!! Sin duda una gran elección la que decidáis entre estos tres todoterrenos!!! Disponibles en Sevilla de pesca!!
Buena pesca a tod@s! 954 027 862. #sevilladepesca#mairenadelaljarafe#kenta#invictus#koji#sevilla
Yellow split pea miso...... this came out awesome!!!!! Super nutty full of umami with earthy undertones. Used a 1:1 dry weight ratio of Koji rice to yellow split peas. It was a fifty fifty mix of white rice #koji and brown rice Koji from my friend @_broken_mold . I love this flavor changing marvel. How it is able to convert sugars and proteins into so much more unleashing a mouthwatering full mouth umami flavor with a sort of addictive quality that makes you want to see what it does to everything!!!
A side-by-side taste test with grilled chicken tenderloins with (top) Shio Koji and pepper and (bottom) salt and pepper. The way enzymes in Shio Koji transform flavor and texture of food is simply magical. #koji
Chef Damon Wise bringing the funky meat at Honorees with #Koji -aged @meyernatural New York strip, garum, daikon radish plated on @steeliteusa Roca Round Stack Tray. Thank you for hosting tonight! @c.ellets #StarChefsRisingStars#ATL