KOJIteria

05/04/2024

Gluten free sourdough bread. Baking gluten free is not that easy especially at the beginning when you have no idea where to start... It took me nearly 2 years to get to that level ( not baking that often ) where I can say I bake a tasty and healthy gluten free bread that I actually love eating. Thanks to and the right choice of flours this bread is soft, with a bread like texture and somewhat flavor too! I love the aroma when it comes out from the oven, it seriously makes me not miss the "real bread" that much!!
I will keep learning about gluten free, I believe there is still a next level 😁

13/08/2021

The evolution of the .
From the left.
Day 0, 5 months old, 10 months old. 😊💜

29/04/2021

Lately I was experimenting with baking using koji starter. The results are very good and tasty breads!
If you like to know how to do koji starter please visit the IGTV on my instagram account.
For the gluten free version substitute the flour for any gluten free flour...

02/01/2021

There is a positive side of the summer lockdown too! I was at home and made quite a bit of home made miso. Few weeks ago I opened a big batch of organic fava bean and barley miso and I was very very happy with what I saw! Firstly because it was absolutely no mold in it, secondly because this miso is extremely fragrant and tasty with a slight sweetness 🤩 I got very excited and "jarred" up some!
There are still some jars available in limited quantities! Please message me if you interested 😊

27/12/2020

Christmas baking! 💕🎄🎁
Made chocolate rolls with koji starter. Topped them with pecans and maple sugar 😋

22/11/2020

02/11/2020

https://www.instagram.com/p/CHGFQmbHeBO/?igshid=6hi4qq6p0uv3

22/10/2020

Barley koji is ready for the miso workshop, next step driying and posting! Smells wonderfully chestnuty 💕

16/10/2020

Best batch of genmai koji that I have done so far. Over the last year I have done dozens of bathes of different kojis and my goal was to make better quality koji that produce a good amount of enzymes! A learned a lot from my mistakes but I still make koji that is not up to my standard that I'm aiming for. It is a long learning journey and I'm not sure I can get to the very end and ever say "I made the perfect koji" but I can try!💕

14/10/2020

I tried kanzuri in Japan first, but I only found out that the made with koji!! ☺ It is a fermented chilli and yuzu condiment that is mildly sweet and spicy and goes well with grilled meats, vegetables, hot pots and many Japanese dishes. Of course I have to make it!! 😁
Now, this is a very very long process ( found info on anything-from-japan.com ) but I'm not 100% sure of the method yet! In the first step I deseeded and salted my fresh chillies and will leave it for a couple of months in a salt marinade. As all the salt melt I will weight it down. Hopefully then it's going to snow in England 🤣 well, that is nearly impossible and I think I will have to imitate the snow.🌨 Traditionally in Japan, Niigata prefecture they leave the chillies on a snow for few days and this process will make it sweeter and giving them a softer flavour. Than I mix it with koji and fresh yuzu peel and let it ferment for a couple of years!! 😳 well, will see 😄 that's the plan so far!

14/10/2020

I tried kanzuri in Japan first, but I only found out that the made with koji!! ☺ It is a fermented chilli and yuzu condiment that is mildly sweet and spicy and goes well with grilled meats, vegetables, hot pots and many Japanese dishes. Of course I have to make it!! 😁
Now, this is a very very long process ( found info on anything-from-japan.com ) but I'm not 100% sure of the method yet! In the first step I deseeded and salted my fresh chillies and will leave it for a couple of months in a salt marinade. As all the salt melt I will weight it down. Hopefully then it's going to snow in England 🤣 well, that is nearly impossible and I think I will have to imitate the snow.🌨 Traditionally in Japan, Niigata prefecture they leave the chillies on a snow for few days and this process will make it sweeter and giving them a softer flavour. Than I mix it with koji and fresh yuzu peel and let it ferment for a couple of years!! 😳 well, will see 😄 that's the plan so far! I also try to make "chilli stem yogurt" from the stems of the chilli that apparently has many friendly bacteria and contains enzymes that will curdl the milk...
Anyone has experience in making any of these? Tips are welcome! 💕

11/10/2020

I made cloudy sake aka doburoku again.
To make doburoku is at least a 10 days project that's includes the fresh koji making too. Every brew is a slight different journey but the end result always a bottle of very tasty sake and some fragrant sake kasu. 😍