We started with our brown rice shio koji. We layed it out in a pyrex dish and fired up our tube smoker. We smoked and stirred the shio koji for 3 ish hours. We returned the koji to its jar and returned it to the refrigerator. The smokey aroma should permeate the mixture and add a depth to the savory-centric shio koji.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Recent Comments