Introduction
 |
Microbiologist Ben Wolfe gave a presentation and showed guests our koji
growing with his microscope. Yes, that's Cynthia Graber of Gastropod. |
First Course
 |
| Kvass fermentation kick started with raw honey. |
 |
| Schmaltz Richness + Stock Depth + Earthy Beet Kvass = Killer Borscht |
 |
| Sweet Tart Beet Koji Pickles (Bettarazuke Spin) |
 |
| Horseradish pickled in gherkin brine smoothed out the harshness. |
 |
| Schmears of horseradish gherkin cream with beet bettarazuke waiting for borscht. |
Second Course
 |
| Dried Ricotta Miso, The Next Parmesan |
 |
| Miso Garlic Lacto-Fermented Sunchokes for a Tart Crunch |
 |
| Nicco's Ricotta Miso Agnolotti Making Focus |
 |
| Of course incorporating fresh and dried ricotta miso worked well. |
Third Course
 |
Jasmine Shio Koji Marinated Hake
Crazy delicious combination of caramelization, Maillard & umami. |
 |
Extra Crunchy & Chewy Fried Rice
Powered by "al dente" cooked rice inspired by the koji making process. |
 |
| Thai green curry hollandaise over the hake made this dish sing. |
We hope all the guests of
Kojify the Dinner enjoyed their experience and now better understand the versatility and delicious power of koji. Maybe we inspired you to create new fermentation based flavors as we built and executed this menu. Please share them with us to keep the ideas bouncing.
The intent of this event was to kick start our initiative to teach cooking methods. If you're interested in signing up for a workshop, sharing ideas and/or collaborating, check out our brand new
official website. Just a cover page with links, but it does the job for now.
