"All fermented foods — chocolate, cheese, wine, salumi, pickles — start with mold, and koji is the mold used during the fermentation of soy sauce, miso and sake. If you take rice or other grains inoculated with koji, add water and salt, and allow it to ferment for a week to 10 days, you have shio-koji, or salt koji, a creamy fermented sauce you can use to baste a chicken, add to a vinaigrette or stir-fry asparagus. We found the results to be pretty incredible.
So incredible in fact that the use of this deliciously addicting mold has spilled into the kitch
ens of the United States. Along with those who are using Koji in their menus, similar to Nick Balla and Courtney Burns of Bar Tartine in San Francisco, there are also those who are beginning to produce the spice cabinet's recently eccentric addition.
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| Koji Being Added to Rice For Flavoring |
In an effort to share the taste, experience, and satisfaction of cooking with Koji, Bar Tartine will be serving a Koji-themed menu tonight, May 28, 2013, and you better believe I'll be there to try it. Never have I been so excited to let my food be marinated, grilled, lathered, dipped, and served with mold. :)
Check out the article from the SF Chronicle below, it's a great read. Also be sure to grab a Koji inspired meal or snack while perusing the streets of San Francisco without a dinner reservation!
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| Koji Seasoned Asparagus |
http://insidescoopsf.sfgate.com/blog/2013/05/21/koji-is-the-new-word-on-umami-in-san-francisco/
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