This morning, we harvested our first amazake made with our fermenter. We first made #koji in the Petri dishes and then convert it into this beautiful and delicious #amazake and into shio koji that is still fermenting at the moment. A new world is opening up! We celebrated it with a super breakfast of amazake, lacto-fermented plums, oat flakes and hemp powder. Umami delicious!
Version 2.1.0 of koji-smoky-dingo was released on 2023-08-11
I finally got my koji incubator built (from a former mash tun cooler) with both heat and humidity control. Cooked some glutinous rice, spread it out in the tray and sprinkled spores I've had in the fridge for ages. I wasn't sure if they'd still be viable but they did not disappoint!
Jezebel: Sex. Celebrity. Politics. With Teeth: Judge Says Lady Gaga Doesn’t Have to Pay $500K to Woman Who Helped Kidnap Her Dogs https://jezebel.com/judge-says-lady-gaga-doesn-t-have-to-pay-500k-to-woman-1850623932 #Jezebel #americanwomeninbusiness #antifrackingmovement #jennifermcbride #humaninterest #ryanfischer #hollyjfujie #gayleking #ladygaga #lawcrime #mcbride #gustav #gaga #koji
How is it almost Easter already? I'm terrible at being topical. Anyways here's Wagyu Corned Beef part 2: Sous Vide Boogaloo.
This is my first #fermentation project with an amylase source other than malt. I steamed some sushi rice, added it to water, added #koji and brewer's yeast, and stirred it all together. Popped a lid and airlock on, let's hope for the best (i.e. that it doesn't taste completely awful). I wouldn't call it #sake, because the proper production method of sake is much more involved, but it's certainly sake-adjacent.
Dang, the Crock of Time Discord is really popping lately. I'm humbled to have so many incredibly knowledgeable and adventurous folks sharing what they're making.
If there's a #fermentation-shaped hole in your life, this is where you can fill it!
Boosts appreciated to help others find their community.
#Wagyu corned beef at home!
I had the best corned beef of my life last week. I followed my standard recipe for corned beef at home, and added amazake to the cure—the enzymes produced by koji tenderize the meat and make searing at the end quick and easy.
Link description: 1 minute video showing the curing process
After 2 years, I'm calling this fermented sourdough bread sauce done!
Link description: short minute-long video showing the result with a summary of the process.
Version 2.0.0 of Koji Smoky Dingo was released on 2023-01-27
[Spring/Summer '22, MeiLeaf]
Significantly sweeter than any Japanese green I've tried, this also applies to Chinese greenes.
Most noticed note to me - dried apricot skin, like when you're making apricot jam with aging fruits. Also there are traces of the same mushroomy undertastes as in other #Koji -stuff.
My cat always make sure that I do everything right! 😂 :blobcathearts:
ATTN: #Foodie fermenters + those who like to play mad scientist w/ deliciousness.
I first attended this online conference earlier in 2022. While I do ferment using different methods, this was an eye-opener to other possibilities. It “inoculated“😉 my interest in #koji. C’mon, koji *ice cream*! Very enjoyable! Good discussions on culture (the microbial kind) + culture (the historic + global community kind). Am keeping my eyes peeled for the schedule.
A part of me thinks there *must* be others who pursued the same thing, but I’ve found nothing clearly laid out, at least, not online.
I first heard about “Our Fermented Lives” during the Kojicon 2022 online conference. This event may fascinate you further! A 2-wk thing from late Feb-early Mar. Attending it gives you access to past + current seminars (for a yr afterward…?).
(2023 dates+reg not yet announced)
By “true balsamico-makers”, I mean the craft masters in Italy. Their precise methodology won’t be public anywhere, so I had to glean tidbits from all over for the most reasonable/feasible steps. What I’ve learned from starting to learn more about #koji (another fascinating #foodie thing) is the fun of applying traditional methods to non-traditional substrates, which yields surprising flavours. Experimentation is fun.
The latest episode of Sake Deep Dive, my podcast with sake brewer Andrew Russell, is live. We go deep on Japan's national fungus, Aspergillus oryzae--the beating heart of sake, koji!
#Koji #Sake #Nihonshu #Fermentation #Podcasting
Listen to "Koji - Whatta Fungi" by Sake Deep Dive. ⚓ https://spotifyanchor-web.app.link/e/4POxO5Zeovb
Instruction (in German) use deeple: https://bit.ly/3Xqmufm
I added about 7% salt by weight and pulverized.
First hiccup: carrots are way juicier than I realized. The mixture was a little too wet and sloppy. Too late to do anything about it now. The extra water means that bacteria will have an easier time taking residence. The likely result will be more sour than I wanted, since Lactobacillus can handle the high salt content.
No matter! Sour carrot miso might still be delicious. It’ll be ready somewhere between 1 and 6 months.
The carrot miso adventure begins! I harvested around 20% of my carrots (2.4kg) and steamed them. I inoculated about 1.6kg of barley with #koji mold and let it incubate for 2 days until it was covered in white, fluffy growth. This means the barley is now full of enzymes that will slowly tear apart the molecules of the carrot into delicious amino acids and sugar, similar to what happens with soy beans in miso.
13 months ago, I started making 4 gallons of soy sauce. This required mixing 1 Kitchen-Full of soybeans and wheat with the mold spores of Aspergillus Oryzae, adding salt and water, and stirring regularly. Today I tasted it for the first time, and it’s fantastic. Fruity, funky, savory.
If you’re in Portland and want a taste (and are willing to show some courage in the face of a small but nonzero chance of botulism), I have enough to share.
I planted 100 sq ft of carrots in July and now they are... absolutely massive. There's no way my family can eat this much carrot!
I'm going to try preserving them by steaming and mixing with koji-inoculated barley and salt. Maybe some mushrooms. If it works, I'll end up with carrot miso in a month.