Shio koji ccc2023: Difference between revisions
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Shio-koji is a recent invention from Japan. It is a combination of the following elements: | |||
* Koji is another name for Aspergillus oryzae mold. It is used in manufacture of sake, soy sauce, mirin, and miso paste. | |||
* Shio is the Japanese word for salt. | |||
These elements are combined with water and let to sour at room temperature for a few days to create a slightly sour mixture. | |||
Uses of shio-koji are: | |||
* Prevents spoilage of raw meats, keeping them safer for cooking later. | |||
* Boosts flavor of meats, though enzymes from the mold decomposing the meat in a similar way to controlled aging. | |||
* Marinating vegetables, as alternative to purely lactic fermentation. | |||
In the workshop we will discuss how to make shio-koji: detailed instructions, and the proportions of ingredients. We will also try different items that have been marinating in shio-koji. | |||
Latest revision as of 18:53, 16 August 2023
<<<Back to fhb at CCC Camp 2023 main page>>>
Shio-koji is a recent invention from Japan. It is a combination of the following elements:
- Koji is another name for Aspergillus oryzae mold. It is used in manufacture of sake, soy sauce, mirin, and miso paste.
- Shio is the Japanese word for salt.
These elements are combined with water and let to sour at room temperature for a few days to create a slightly sour mixture.
Uses of shio-koji are:
- Prevents spoilage of raw meats, keeping them safer for cooking later.
- Boosts flavor of meats, though enzymes from the mold decomposing the meat in a similar way to controlled aging.
- Marinating vegetables, as alternative to purely lactic fermentation.
In the workshop we will discuss how to make shio-koji: detailed instructions, and the proportions of ingredients. We will also try different items that have been marinating in shio-koji.