- Chicken marinated in shio-koji (gf)
- Koji-aged steak (gf)
- Tofu with miso+shio-koji sauce and shoyu koji sauce(vg)
- Roasted vegetables with sweet tahini and amazake sauce (vg, gf)
- Koji zuke raw vegetables (vg, gf)
- Roasted Rice Balls with shoyu-koji (vg)
- Miso Ramen by Gomen Ramen
- Beer and Wine
This was the menu for our reception at the Lace Mill in Kingston on October 14, 2018. The reception followed a miso-making workshop by Koichiro Kawasaki of Marukawa Miso from Fukui, Japan.
Koji is rice inoculated with koji culture (Aspergillus oryzae) and is a major ingredient in production of sake and miso. But it has also garnered much attention in the last 10 years as a stand alone seasoning or in a marinade foam called shio-koji.
Mix 100g of fresh koji or 80g of dry koji) with 35g of salt. Transfer to a yogurt container or a glass jar. Fill with non-chlorinated water to just above the koji. Stir. Keep at room temperature away from sunlight. Stir everyday. Ferment for one to two weeks. It is ready to use when the rice grains have softened and start to lose shape, and has a sweet aroma. It can be used as is or blended till smooth.
Skip the salt and use soy sauce in place of water.
Heat 300cc of water to 60ºc. Mix in 250g of fresh koji (or 200g of dry koji with additional 50cc of water). Transfer to yogurt maker or a thermo jar. Ferment the mix at around 60ºc for 8 hours.
Chicken Marinated in Shio-koji
Simply marinate chicken in shio-koji (a scant teaspoon per boneless breast, or a thigh) from 4 to 24 hours. It is high in salt, use sparingly. Fry, grill, or bake, at lower temperature than usual. Koji is very easy to burn, so be careful.
Salt steak as usual. Cover completely with powdered dry koji. Place on a rack on a tray. Keep in refrigerator uncovered for 2 to 3 days, turning once or twice. Cook as desired, but being careful not to burn the surface.
Tofu with Koji Sauce
Mix shio koji and miso paste to your taste. Cube or slice firm tofu. Fry with a little oil until pale brown. Sprinkle with sake and the mixture of shio koji and miso. Stir to coat. Variation: use blended shoyu koji.
Roasted Vegetables with Tahini-Amazake Sauce
Coat vegetables (we used kabocha squash and green beans) in oil and roast in oven. Blend tahini and Amazake to a desired consistency. Serve the sauce on side.
For Japanese turnips, use the mixture of shio-koji and mix. Cut off the tops and cut large ones in half. Coat the turnings in the shio-koji and miso mixture, keep in a ziploc bag overnight, turning a few times.
Separate and wash Napa cabbage leaves. Slice into thin strips. add several thin strips of konbu(kelp) if available. Coat with shio-koji. Place in a bowl, cover with plastic wrap. Place a small plate on top and weight it down with a bottled water or heavy pot. Ready in 24 to 48 hours.
Grilled Rice Balls with Shoyu Koji
Make rice balls using Japanese rich and a small amount of salt. Make them flat. Grill on a griddle or frying pan until pale brown. Brush with blended shoyu-koji, grill until brown.
Go to Kickstarter, sponsor Gomen Ramen’s campaign, and visit their restaurant after they open!