Guest guest Posted March 9, 2011 Report Share Posted March 9, 2011 1 part sea salt 3 part koji (or frozen or dried will do,too) 4 part fountain water How to make: Using both hands , break koji gently into flakes rubbing Combine koji with salt Mix with water If you use frozen koji or dried, water part canbe 5-6 part instead of 4 Keep in normal temperature for 5 days Stir and combine with air because koji likes air once a day When it is done you can keep it in refregerator for 6 months. Usage: As replacement of salt,sugar,MSG,filler as starch. As marinator, you can mix with beef,pork,chicken,fish. As Koji will break proteins into amino acids, this works as yumminess booster. This is your cooking talent enhancer, try and share this tech with your friends. Caress your koji gently and koji will caress your food. With love, isao Quote Link to comment Share on other sites More sharing options...
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