How to Make Homemade Koji
Koji is a cereal grain (like rice or barley) that has been inoculated with the mold Aspergillus oryzae. As this mold (whose family members include molds that form on bread …
Miso Soup
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Sourdough Pizza
It’s taken a good amount of delicious practice, but we’ve finally gotten our sourdough pizza game down. The base dough recipe is essentially the same as for our artisan sourdough …
White (Sweet) Miso
Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae. The flavor and …
Red Miso (Akamiso)
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …
Miso Soup (Vegan)
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Fermenting Eggs: a Discussion
Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg? In his latest book, The …
