Making koji-kin and tane koji – Part 1

We’ve gotten so many requests form videos and pictorials on how to make koji-kin (こうじ) and tane-koji that we are trying out this format. Unless people either follow us here or like the first post we’ll stop. Let us know what you think, okay? So check this out:

What a long strange trip it’s been.

IMG_2198The first interview ever with Chef Ken Fornataro on Brooklyn Heritage Radio. The last 50 years of his life including stories about everything from making beef sake to wild, Russian ferments, fish miso, sourdough bread and baking to hishio, jiangs, tamari, five element Chinese philosophy and the transformative processes of life, the ActUp years, microbiology, Erewhon, Aveline and Michio Kushi, the soyinfocenter created by William Shurtleff and colleagues and culturesgroup. Three books in process – and why they are important.IMG_5165


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Junmaidaiginjo tane-koji

We wanted to see what would happen if we tried to make this small portion of a very large batch of koji made from extremely polished rice (78% of the bran and outer layer removed) which is 1% more than the absolutely brilliant Dassai 23. Started to sporulate but don’t yet know what will happen since we are testing different humidity and temperatures. So if any koji makers out there are reading what temperature would you try to sporulate at? Have you ever tried with extremely polished rice?

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Grilled broccoli with fermented garlic and cultured butter

Broccoli is a great vegetable. We peeled some and cut it up into large pieces including the stems. In a cast iron skillet heated until very hot we added some high temperature sunflower oil and really seared the broccoli. Then we added slivers of fermented garlic and some toasted walnut oil and some sea salt. Covered until just tender we added some cultured butter (cultured with kefir grains). If you want to serve as a main dish or a full vegetable course add chopped well roasted walnuts and a little extra butter or olive oil in place of the butter and a dab of umeboshi paste.