Koji as a marinade

[NotHardUp1]

This video is just out and is introducing those of us who have not had it, to Koji.

According to the host, it has been cultivated for at least 9,000 years. And to think some sourdough bakers have been proud of keeping their starters for decades.

It sounds appealing.

Have you had it? Have you cooked with it?

 

[TickTockMan]

Looks interesting. Next time I go to the huge Asian store in Beaverton I can't pronounce I will have to look for some.

 

[Vannie]

Fast track my pickle?

I would like try it on the mild tasting ricotta that turns to a rich parmesan flavor.

And...wow...you can store it in the refrigerator for up to 6 months.

I would like to experiment with it.

 

[NotHardUp1]

I'm not a fan of fads, but I sense this will be more enduring, a bit like the appearance of tofu or ginger in the West.

 

[TickTockMan]

Looks interesting. Next time I go to the huge Asian store in Beaverton I can't pronounce I will have to look for some.

Okay I have a play on the 10th a few miles from the store. I have already asked one person I am going with if we can go early so I can go to the store. If the second is okay with it as well and I can afford some I will buy some and try it out. I'll then report back.

 

[NotHardUp1]

I think Dan also said it could be ordered online. If your trip doesn't work out, I found it on eBay in various preparations for between $6 and $11 on the low end, delivered.

I'm going to check a local "Asian" market before I consider ordering it, as it could take 3 weeks to get shipped. I suspect some are shipping it from Japan.

 

[TickTockMan]

I'll keep that in mind. Thanks

 

[LeicsDom]

I had to look up what koji is and it sounds revolting

 

[rareboy]

We have Asian friends who use it in their cooking and it definitely adds to the complexity of flavours.

 

[NotHardUp1]

I had to look up what koji is and it sounds revolting

I think being repulsed it mostly mental.

One could describe the making of any cheese and it would entail micro-organisms and such that could be considered offputting if described the wrong way.

Bread itself is a yeast-infected dish.

And, of course, aged beef or game, or Parma hams are all in the same category.

Wine is another.

I'd hate to miss out on some really great food because the description wasn't something I was already familiar with.

 

[TickTockMan]

So I got some. Now I need to buy a plastic bucket and work out how to do it so my friends that I want to help me taste test it with me can be here when it is hot and fresh.


I couldn't afford a turkey so I bought a chicken I will roast instead in a few days.


P.S. It is in the cooler area. Took us awhile to find it as the employees said they didn't carry Koji rice. After awhile they told me where the Koji was which is Koji rice.

 

[NotHardUp1]

I love the confusion at the store. How was the play?

 

[TickTockMan]

I love the confusion at the store. How was the play?

Lets just say I think if I would have asked an Asian employee there wouldn't have been an issue. Anyways I am going to the Dollar Store tomorrow to see if they have buckets.



The play was great. I saw a big production of it before, but I wanted my friends to see it so I got us tickets months ago when I first heard it was coming back. The one friend was suppose to had seen it with me years ago, but couldn't make it so gave her ticket to my mom. I loved the play and have wanted her to see it ever since. I am glad she finally got to. Both of them loved it.

 

[NotHardUp1]

Is buying a bucket your only option? What about using a stock pot?

Or using a plastic dishpan or even a box. If a box, you could put the marinade in a bag, which is how many marinades are contained when in a fridge. You can get 2 gallon freezer bags inexpensively and they fit in a fridge.

That said, I don't remember if the Koji stays are room temp. Now that I think of it, I kinda remember it does because they use salt to keep any evil bacteria at bay.

 

[TickTockMan]

Is buying a bucket your only option? What about using a stock pot?

Or using a plastic dishpan or even a box. If a box, you could put the marinade in a bag, which is how many marinades are contained when in a fridge. You can get 2 gallon freezer bags inexpensively and they fit in a fridge.

That said, I don't remember if the Koji stays are room temp. Now that I think of it, I kinda remember it does because they use salt to keep any evil bacteria at bay.

It does stay at room temp for 7 days and 1 day in a cooler on the meat. And yeah maybe a plastic bag is the way to go. I was thinking I needed a big bucket, but I am not making that large of a batch.

 

[TickTockMan]

Did anyone try making this?

I started yesterday.

 

[Cormac135]

Did anyone try making this?

I started yesterday.

Welcome back


I wonder if the chinese market shops are still open, i know some Chinese takeaways have closed down due to people blaming them for the virus.

 

[NotHardUp1]

Did anyone try making this?

I started yesterday.

What means are you using? The plastic bag?

What spurred you to try it finally?

How are you doing with the quarantine?

Will the federal money stimulus money get to you? If it does, will it make a difference?

 

[TickTockMan]

What means are you using? The plastic bag?

What spurred you to try it finally?

How are you doing with the quarantine?

Will the federal money stimulus money get to you? If it does, will it make a difference?

Glass bowl for the fermenting with a tight lid. It was given to me.

I have the time. I bought the koji rice months ago and it needs used by July. Figured why not. A friend I wanted to try it won't be able to, but I can tell her about it.

Better now. Was sick for a few weeks. Dealing with other stuff. Finally got my wheelchair.

Supposedly. And not really. I had to spend so much on stuff I normally wouldn't, plus for medical stuff even before all this.

 

[TickTockMan]

I wonder if the chinese market shops are still open, i know some Chinese takeaways have closed down due to people blaming them for the virus.

I only know of one Chinese place still open around here now besides the fast food one. And that one no one is allowed in anymore. Seem they walk it out to you. And yeah it is like 9/11 for me again. People can't tell what I am so I am getting crap again.