koji

Put your koji duck confit to use for this simple, weeknight rice bowl.

Crispy Koji Duck Confit With Garlicky Duck-Fat Rice And Umeboshi Recipe

duck

garlic (20 grams), thinly sliced

umeboshi (45 grams), pitted and finely minced (see note)

cilantro leaves and tender stems

Kosher salt

Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi Recipe

Gently pat duck skin dry with paper towels. Heat a large nonstick skillet over medium-low heat for 2 minutes. Add 1 teaspoon (5ml) duck fat to skillet, and spread with a paper towel until no visible fat remains. Add duck legs to skillet, skin-side down, and cook, using a weight or small cast iron skillet to press down on the duck legs for even browning and crisping of the skin. Cook, checking and shifting duck legs occasionally to ensure even browning of the skin, until skin is deeply browned and crisp, 8 to 10 minutes. Carefully flip duck legs over, and continue to cook until meat is warmed through, 1 to 2 minutes. Transfer duck legs to a plate or rimmed baking sheet.

Meanwhile, heat remaining 1/4 cup (60ml) duck fat in a small saucepan or skillet over medium heat until shimmering. Add garlic and cook, stirring constantly, until garlic softens, becomes very aromatic, and turns lightly golden, 30 seconds to 1 minute. Pour contents of saucepan over the cooked rice, and, using a rice paddle or rubber spatula, stir to incorporate garlic and evenly coat rice with duck fat. Add umeboshi, cilantro, and sesame seeds to rice, and stir to combine. Season with salt to taste. 

Divide rice evenly between serving bowls, followed by duck legs. Sprinkle with sesame seeds, and serve.

The same mold responsible for flavor-bombs like miso and soy sauce also can be used to make one of the simplest and tastiest marinades around.

Shio Koji (Koji Marinade) Recipe

(300 grams) firm granular rice koji (see note)

(75 grams) Diamond Crystal kosher salt

(400 grams; 400 milliliters) water

In a lidded container, combine koji and salt, breaking up any clumps of koji either with clean hands or a spoon. Add water and stir until mixture is well-combined and salt is dissolved, about 30 seconds.

Cover container with lid and set aside to ferment at room temperature until koji mixture is thickened and smells sweet and funky, at least 7 days or up to 10; stir mixture once per day throughout this fermentation process. Once shio koji is fermented, transfer to refrigerator until ready to use. Shio koji can be refrigerated in an airtight container for up to 10 months.

Easy Amazake recipe using a rice cooker and other devices

Amazake

100 g Koji rice mold

rice

water

g Koji

Place cooked rice in a bowl.

Pour 65-70 degree Celsius (149-158F)hot water into the bowl and mix with the cooked rice. *1

Add koji to the bowl and combine them all together well.

Check the mixture temperature to make sure it is around 60 degree Celsius(140F).

Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60c[140F]) and leave it for about 6-8 hours, stirring occasionally. *2

If using Rice Cooker, set the rice cooker for "keep warm" and leave the lid slightly open with kitchen cloth covered on the top.

Stop whatever is used, put the amazake into a pan over medium heat for 5 minutes after it has cooked for 8&nbsp;hours (do not let the temperature go above 80c degrees). By doing this, it will stop further fermentation process.

Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3

Serve hot or leave in the fridge to cool and serve cold!

Koji and cooked rice

Place Koji in a bowl.

Pour 65-70 degree Celsius(149-158F) hot water into the bowl and mix well.

Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60C[140F]) and leave it for about 6-8 hours, stirring occasionally. *2

Stop whatever is used, put the amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80c degrees). By doing this, it will stop further fermentation process.

Koji only

https://embed.mediavine.com/videos/utbkjuc4iilqawwfnpn2

Amazake making recipe from Koji using a rice cooker

Kinzanji miso is different to most other misos in that it is not used as a seasoning, but is designed to be eaten as a side dish.  It is made by fermenting vegetables with koji to create a dish that is sweet and sour – the perfect accompaniment to most Japanese dishes.

Kinzanji Miso

Umami Chef Rice Koji (200 grams)

salt

sugar

g honey

150 g aubergine (cubed and steamed)

g courgette (cubed)

g carrot (cubed)

tbsp ginger (minced/grated)

cannellini beans (cooked)

Mix all the ingredients together, then pack into a jar.

Over the next few hours the vegetables will begin to release moisture, press the vegetables down until this liquid covers all the ingredients.

You now have a choice. You can either place a weight on top of the mixture, to keep all the ingredients submerged. Or you can stir it once a day, to prevent mold growth on the surface.

Cover with a cloth to prevent insects from entering. Then leave the miso at room temperature to ferment. In a hot room/airing cupboard (25&#39;C) this might be as little as 3 weeks. In a colder room (15&#39;C) this might be 8 weeks. It is edible throughout, so just taste and when you like it place in the fridge to stop the fermentation. Enjoy!

https://www.youtube.com/watch?v=5Bb0xClEens

Kinzanji miso is different to most other misos in that it is not used as a seasoning, but is designed to be eaten as a side dish. It is made by fermenting vegetables with koji to create a dish that is sweet and sour – the perfect accompaniment to most Japanese dishes.  It is also frequently used as the Japanese equivalent of sofrito or mirepoix – saving the time needed to fry the vegetables used in the base of dishes.
Find the recipe at https://umami-chef.co.uk/kinzanji-miso

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Shio Koji is a type of Japanese fermented seasoning that&#39;s salty &amp; sweet and rich in umami taste. You can use as flavor enhancer, marinade, and more! It&#39;s naturally vegan, gluten free and oil-free.*ingredient measurements shown in metric system as default for more accuracy. Yield: about 1 1/2 cups (530 g)

Shio Koji

200 g dried malted rice

60 g fine sea salt * ((4 tbsp))

250 ml purified water *

In a clean 3 1/2 – 4 cup glass container with a lid, combine dried malted rice and sea salt. Mix well.

Add water to the mixture, mix well. Put a lid on but leave it partially open (don&#39;t cover tightly.) The reason for leaving it cracked open is so that shio koji mixture can breathe during the process of fermentation. Keep it in a dry and cool place and avoid direct sunlight. Let it rest until the next day.

Next day, open the lid and stir well with a clean utensil. Cover it again (leave it open partially) and keep it in the same condition.

Repeat the process for 7-10 days (in summer) or 10-14 days (in winter.) It starts off looking separated, then the rice koji soaks up the water and looking somewhat dry, then the rice starts breaking down. As the fermentation progress, it should get thicker with a faint smell of yeast like bread. The consistency should be similar to rice porridge and the grains should be tender enough to mash with fingers.

When the fermentation period is over, put the lid tightly and store in a fridge. Consume within 4-6 months.

Shio Koji is a special marinade that can reduce your salt consumption

Umami Chef Koji

Salt

500 ml Water (boiled then cooled)

Mix all the ingredients together

Blend to form a smooth paste

Use immediately, or for a deeper flavour, leave in a clean jar at room temperature to ferment for one week. 

https://www.youtube.com/watch?v=v3Z-0wPLX3o

It takes less than a minute to make shio koji...then just leave it at room temperature for 7 - 10 days before use.

Shio koji has the ability to improve the flavour of almost everything. I now use it to replace salt in all my cooking - it adds a depth of flavour, whilst reducing the amount of salt needed.

Shio koji really shines when used as a marinade for meat - just coat overnight and the koji will break down the protein in the meat to make it more tender and packed with extra flavour.

To make just mix 500ml water, 50g salt (I used super fine salt as it dissolves really quickly) and 1 pack koji

How to make Shio Koji

This simplified fermented black beans (douchi) recipe uses miso as the culture. It's an easy DIY option for this Asian ingredient.

Fermented Black Beans (Simplified Douchi)

black soybeans

Water

black beans or miso

Soak the beans overnight. Use enough water to keep the beans covered even if they double in size.

Drain the water, refill the pot with fresh water, and bring the beans to a boil. Reduce the heat and simmer until the beans are soft, about 1 1/2 hours.

Drain the beans, reserving 1/2 cup of cooking water. Allow the beans to cool down to room temperature (about 1 to 2 hours). 

When the beans have cooled, sprinkle on 5 Tbsp of salt.

Place 1/2 of the beans in a 1-quart glass jar. Add in 1/2 cup of fermented black beans (or miso), then top with the remaining freshly cooked soybeans. You may need to press the beans down to get them all in the jar. 

It&#8217;s fine that the culture isn&#8217;t fully mixed into the jar. Placing it in the center of the jar will ensure that the mold, yeast, and bacterial cultures will spread throughout the beans.

Sprinkle 1 Tbsp of salt on the beans, then place a weight on top. Pour the reserved water overtop so the beans are completely submerged. Leave an inch of headroom at the top of the jar to prevent the liquid from bubbling over as it ferments.

Cap with a lid that will allow CO2 to escape. I find that a loosely tightened jar lid works well.

Leave the jar somewhere dark to ferment for at least 2 months (though waiting up to 6 months is ideal). 

Once you start to use the black beans, store the jar in the fridge. I recommend starting a second batch when you&#8217;ve used up roughly half the jar. That way your second batch will be ready by the time you are completely finished with the first batch.

https://content.jwplatform.com/videos/tIRRihsj.mp4

Opening a jar of homemade fermented black beans.

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