SHIO-KOJI
Shio Koji Tofu
This experiment tests multiple shio-koji and direct-koji tofu cures to push them toward cheese-like flavors.
Shio Koji
This experiment compares shio koji made from oat, rice, wheat, farro, and sorghum koji.
Koji Salt Cured Tofu
This experiment cures tofu in a salty koji paste to test a shio-koji-adjacent approach without an extended fermentation.
Shio Koji Grain Cheese
This experiment ferments grains in shio koji to mimic the lactic, cheesy qualities of fresh mozzarella.
Koji-Salt Cured Anise Hyssop Flowers
This experiment preserves anise hyssop flowers with salt and koji to build a fragrant cured condiment.