Originally Posted by
eparys
I looked at your first article and went down a rabbit hole to read about Koji - very interesting ..... What will you use it with/on if you make it??
Koji is very interesting. It's used to ferment a lot of different kinds of foods. I'm into making Amazake with it. It's a sweet and aromatic porridge, or drink that's very popular in Japan. The hot drink is a good replacement for a cup of hot cocoa, or tea in the evening and has probiotics, so it's much healthier.
I saw a recipe online that used Koji to lightly ferment pork chops. They mixed the Koji spores with rice flour and coated the chops with it and let it grow on the meat, then cooked it. It gives of a mushroomy flavor and tenderizes the meat. I know, some of you will be totally grossed out by it. but I might try it. (I can only imagine what my picky eater son will say.)