Shio Koji - The Best Marinade скачать в хорошем качестве

Shio Koji - The Best Marinade

Koji (aspergillus oryzae) is a magical ingredient that plays an instrumental role in the production of sake, shochu, soy sauce, and miso. When fermented with rice and combined with salt and water, we get shio koji, what I like to refer to as Miso’s less malevolent sibling. Malevolent is, of course, quite a strong term. What I mean is more nuanced. When you marinate something with miso (black cod comes to mind, thanks to literally every high-end Japanese restaurant outside of Japan), the flesh firms up, moisture retention improves, and the umami is incredible, yet balanced by an added sweetness. However, what you taste and will remember the most is the taste of miso. There's nothing wrong with that, but it can become monotonous after having it for a few consecutive days. 0:00 - Intro 0:40 - What Is Shio Koji 1:15 - How To Make Shio Koji 2:09 - Usage & Storage For me, shio koji provides everything miso does, except for the taste of miso. If you were to taste it on its own (which I don’t recommend, by the way), it resembles sake with an excessive amount of salt. It is, in my opinion, one of the finest marinades. While it doesn't alter the colour of the meat or fish like miso, it does significantly affect how it browns, owing to the sugar content from the fermentation, akin to soy sauce. This can be advantageous, provided you adjust the heat accordingly. Most koji rice typically comes with very detailed instructions and recommended proportions of salt and water. I would advise that you follow those rather than my specific recipe. Ingredients Koji rice - 200g Salt - 67g Water - 350ml Directions 1. Thoroughly mix all three ingredients in a jar. You can add as much or as little as you wish, as long as you maintain the ratio. Put the lid on. Store in a cool and dark environment. 2. Stir the mixture once a day for the next seven days. 3. Transfer it to the fridge. This will last for 6 months (on the very safe side). ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #shiokoji #koji