Every Chef's 🤯 SECRET 🤯 Flavour Enhancer

Grand Rising, Family!

We’re talking SHIO KOJI on this beautiful morning…

This funky, salty, sweet flavor bomb is like magic in a jar, and I’m buzzing to get you lot brewing it.

This thing is a game-changer… Tenderizes, seasons, and turns anything it touches into gold. Takes 5-10 days to ferment, and you’ll get ~400ml of liquid goodness 🤯

Ingredients

• 200g rice koji (fresh or dried, broken up if clumpy)

• 60g sea salt (non-iodised)

• 240ml: 400g of mature miso (non-chlorinated, lukewarm)

Method

1. Combine ingredients:

• In a clean bowl, mix rice koji and salt thoroughly.

• Add lukewarm water (around 30-35°C) and stir to combine.
  The mixture should be thick, wet, and porridge-líke.

2. Jar it:

• Pour into a clean jar or container.

• Loosely cover with a lid or cloth to allow airflow.

3. Check for readiness:

• It's ready when it smells sweet and funky-like miso and overripe fruit.

• The grains should be soft, and the liquid slightly milky and thickened.

4. Blend (optional):

• For a smooth paste, blend until creamy.

• For a chunky texture, leave as is.

6. Store:

• Keep in an airtight container in the fridge.

Lasts 6+ months and just keeps getting better.

How to Use It

• Marinade: 1 tbsp per 100g of meat/fish/veg. Leave for a few hours or overnight.

• Sauces & Dressings: Add a spoon to mayo, yogurt, or vinaigrettes.

• Umami Boost: Stir into soups, grains, or eggs.

• Dry Rub Alternative: Use instead of salt for a juicy, tender result.

Now, before I wrap this email up, I wanna check in and make sure you’re all doing good.

Today is the 1st of a new month, meaning we’re in a new season of life with bigger and better opportunities to come! 🐐

The British weather is also blessing us with some sun, so make sure you get out there and soak up that vitamin D.

You never know when you might get the opportunity again when you live in England 🤣

Big love,  

Jordan AKA TheNottyChef