@madebymusashi: brooklyn apartment koji method -m👨🏻‍🍳(sorry for the meeting ASMR) Ingredients 1kg jasmine rice 1g koji spores (Hishiroku brand, Chohaku Kin strain via Amazon) Equipment dehydrator with minimum setting ~85F 2 mesh trays (bought @Kama-Asa) cheesecloth thermometer/thermo gun plastic wrap spray bottle steamer setup 1. Soak the jasmine rice overnight in the fridge with water. 2. The next day, strain and wrap in cheesecloth. Steam for 25 minutes on one side, flip the bag, and steam the other side for another 25 minutes. You want the rice to be al dente. 3. Empty the rice onto a large sheet tray and cool to 90F. Sprinkle the koji onto the rice and mix thoroughly but softly, being careful not to break the rice up. 4. Transfer the rice to mesh trays lined with cheesecloth and cover with plastic wrap. Poke holes for air flow, spray with water and dehydrate at 85F for 36hrs, removing and mixing every 12 hrs. Shio Koji 500g fresh koji 500g water 50g salt 1. Blend everything together and place in a sterile container, cover with cheesecloth and leave at room temp for 1 week, mixing once a day. Store in the fridge for up to 3 months. Use this as a marinade for proteins and vegetables to add umami and savoriness. Useful Resources include Noma’s Guide to Fermentation and Koji Alchemy, both easily available on Amazon. DM me if you have any questions and follow for pt 2! #koji #homemadekoji #howtomakekoji #cheflife #japanesefood #homecooking #noma #nycfoodie

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Wednesday 21 May 2025 00:29:19 GMT