read about it in Bon Appetit in an article about “the Tastiest Roast Chicken”
and also here in Cooks Science: Science-Based Recipes | Cook's Illustrated
Is is anything like corn fungus?
Huitlacoche…nope not the same usage.
interesting. sounds like it gives it a sweet miso like flavoring?
I like the faux dry-aging application and will likely give that a try.
Jonathan uses it sometimes when cooking Japanese preparations. Not often, though.
same. Nice as a marinade to balance a fatty piece of pork.
yes. sweet and salty. and a bit nutty depending on what type of mold you have.
I bought this on Amazon to experiment with.
(MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles)
it must be coming from Japan as my estimated delivery date is 12/1-12/22
Suzanne, how did your Koji rice experiments turn out?
I finally grabbed some (there was a small Japanese market across from our hotel on 41st and Fifth) and hope to experiment this week, probably with faux dry aged steaks.
I loved it on steak. gave the steak a mushroomy umami flavor. Did not like it on chicken, it did a strange thing to the skin. almost like caramelization from the sugars and not crispy
Sounds fantastic. How long do you leave it the koji rice on for? 48/72 hours?
Thanks (and have a great weekend).