In this Masterclass, you will learn how to make 3 Recipes based on Sakura leaf Shio koji and Sakura Flower Shio Koji.
VINEGAR CURED MACKEREL WITH SAKURA LEAF GARUM
SOLE FILLET MARINATED IN SAKURA LEAF SHIO KOJI AND BEURRE BLANC
- OYSTER POWDER WITH SAKURA FLOWER SHIO KOJI
Liquid shio koji is a modern version of the Japanese shio koji.
Japanese shio koji is traditionally made as a thick seasoning paste similar to miso paste, which limits the use of this enzymatic wonder paste.
The process of making Liquid shio koji requires drip filtration after the fermentation process has finished so that the derived clear liquid has the same properties as the thick paste does, but it's a liquid.
The Masterclass is available for 30 Days from the time of purchase.
WE ADVISE YOU TO WORK AT HACCP STANDARDS DURING THE WHOLE PROCESS OF INOCOLUATING KOJI ON FOOD.
WE ARE NOT RESPONSIBLE FOR ANY FOODBORNE ILLNESS RESULTING OF OUR INSTRUCTIONS OR GUIDELINES.
WE DONT RECOMMEND CONSUMING RAW OR UNDERCOOKED MEAT AFTER THE KOJIFICATION.
WE RECOMMEND PURCHASING OUR KOJI GROWING EQUIPMENT ( HUMIDIFIER, HEAT MATT, TEMPERATURE PROBES, , TRAYS OR CONTAINERS. NECESSARY FOR THE INOCULATION PROCESS.