Koji Rubbed Meats

Discussion in 'Professional Chefs' started by PoorlyChef, Aug 10, 2019.

  1. PoorlyChef

    PoorlyChef

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    Has anyone here tried rubbing meats in Japanese koji? What was your method start to finish and what was the flavor profile like? Thinking of doing a menu based on koji
     
  2. chefwriter

    chefwriter

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    Could you explain Japanese koji, please?
     
  3. cheflayne

    cheflayne

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    It is a mold that causes fermentation resulting in products like miso, sake, soy etc. Big time umami.
     
  4. PoorlyChef

    PoorlyChef

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    Check out some video's on YouTube. It's an interesting process