Watching this video makes me more excited to study more in my major (Food Science). Thanks, Dan!
@ws.hicks14
5 жыл бұрын
Muhammad Fathony Alfikri Ever since I started diving deep into cooking, I regreted not majoring in Food Science.
@waterlemon9838
4 жыл бұрын
Me too! I'm a food tech undergrad and i believe we've touched upon koji in my food biotechnology class but not this in depth. Nice video!
@hkyt21
5 жыл бұрын
As a guy from Japan, I'd imagine to hear miso or soy sauce here but I didn't completely expect to hear Koji here haha
@stevelogan5475
5 жыл бұрын
I live in the u.s., does koji really work ?, does it really add more flavor ?
@docclabo6350
5 жыл бұрын
@@stevelogan5475 No, it doesn't work on this side of the Pacific Ocean. LOL Excuse the sarcasm. Yes, it definitely works. Besides, Dan wouldn't lie to us.
@spicemasterii6775
5 жыл бұрын
David Clabault Hahaha 🤣
@lordgarion514
5 жыл бұрын
That's one of the things I love most about this country. We have so many people from basically every culture that everything from everywhere is going to get here eventually. And the rate seems to be accelerating rapidly thanks to the net.
@hkyt21
5 жыл бұрын
@@stevelogan5475 I live in Japan but burger tastes nice, good to hear?
@brianklaus2468
5 жыл бұрын
I’ve owned 8 Subaru’s Dan I’ll gladly buy that Impreza
@Packiechu
5 жыл бұрын
Been wanting to try koji since I saw Brad Leone use it! Now I"m even more ready to give it a shot! Thanks, Dan!
@Leo-hk6qg
5 жыл бұрын
I also watched that video and forgot about wanting to do it until now
@JudyCZ
5 жыл бұрын
I literally just put my slabs of turkey with koji "Brad style" in my fridge. We'll see what happens but I'm already excited (plus - Brad is basically a culinary god, if I don't trust him, who do I trust).
@wimpykid700
5 жыл бұрын
JudyCZ good stuff?
@JudyCZ
5 жыл бұрын
@@wimpykid700 Yes, I highly recommend it. :) I tried it with 2 cm (0.7 inches) slices of turkey breast and tasted it after two and four days (Brad says three days are ideal, I didn't have the energy to cook on that day). I prepared them in my dutch oven, searing at first on both sides and adding a bit of water afterwards and putting on the lid. Both of those caught colour really quickly and really nicely, both were very juicy (the 2 day was juicier though) and had that extra..."oompf" of flavour. It just tasted like if I put some great unidentifiable seasoning on while it was justsalt (and butter + rice [flavourless] oil underneath). And I got a bit of awesome gravy to go with it underneath. Plus it was all great fun, like a little science project. I have still quite a lot of the powdered koji left and I can't wait to try it with different meats/veggies and times. My shio koji (Dan style) is about to be done tomorrow probably so episode two of my personal koji experiments series is coming. :) (Sorry for the long comment, I'm just honestly that excited.)
@michelledunn8970
2 жыл бұрын
I tried it first time tonight. Oh my, how did I miss it for so long? it makes the chicken super tender and flavorful, yet not overpowering. Just a tasty piece of chicken!
@MongoMan693
5 жыл бұрын
Dang. Every time I watch a "Dan" video I learn so much. Thank you Dan! Both scientific and tasty on the tongue. Now don't bother me as I search for Koji rice in my area... BTW, your cauliflower soup is the best...
@MelanieAt
5 жыл бұрын
Mongo Man that soup is amazing!
@bjspeck4337
3 жыл бұрын
Don't get that aspergillus in your ears, terrible fungus for that location! It will eat them alive.
@AlanBee1948
5 жыл бұрын
I've been using koji ever since I read the first article in Cook's Science and have been a fan ever since. I use it mostly for aging meats, but indeed I love the Koji Fried Chicken. I just wish you had more "tested" koji uses in your magazine or videos. I add additional brine to shio koji, to create more clear liquid to add to my ramen broth, as a substitute for fish sauce, when serving vegans.
@ho-hyongyoo3251
5 жыл бұрын
Ah we call them nurook in Korean. Used in almost every traditional Korean sources and alcohol. It is commonly used in East Asian cuisines. What is interesting is every country's Koji is bit different.
@NeverLooksAtComments
5 жыл бұрын
YES MORE DAN
@colinwomack5098
5 жыл бұрын
So, Best Friend Dan, you're telling me that Koji does wonders for a 2004 Subaru Impreza, but what can it do for my 2014 Honda Civic?
@cathyflash9003
5 жыл бұрын
Dan I love you! Can you please explain tahini to us? Why does it taste so different from sesame? Why does it thicken so much when you add acid to it? There's gotta be some weird science happening there.
@MagicznaPanda
4 жыл бұрын
It's actually the water that "thickens" tahini. Carbohydrates present in tahini are drawn to water molecules - and the mixture thickens, at least until you add enough water to significantly dilute it.
@billschultz7702
5 жыл бұрын
Wait... how do you use it in sourdough bread???
@paolobramucci3609
5 жыл бұрын
Thankfully you are not trying to sell me the Subaru, because you have just closed the sale on Koji!
@kimle8068
5 жыл бұрын
Koji is also high in protein! I grow just koji and turn it into meatless alternative proteins (like the Impossible Foods or Beyond Meat) that are meaty but way more natural and delicious. Check us out: www.primeroots.com
@AirrowRocket
5 жыл бұрын
Now you're all going to go buy Rice Koji.
@tawpgk
5 жыл бұрын
I did, for sure!
@chihuahuasrule1175
4 жыл бұрын
Mmmhmm 😍
@robhimself79
5 жыл бұрын
That was an impreza WRX STI! Show some respect!
@seriouslyreally5413
5 жыл бұрын
So I'm a little perplexed... Do you rinse the koji marinades off the raw food before cooking? Do you cook the koji coated ( rind) on the raw meat with the koji on it, as I assume the cooking kills the live fungus and crisps the coating. I assume the fungal "rind" isnt usually eaten raw.
@justincobb5853
5 жыл бұрын
Sometimes you cut off the rinds, but in general its both safe and delicious to eat as-is. Again, similar to camembert or brie cheese. For shio koji/amazaki marinades, no need.
@tehstick
5 жыл бұрын
Koji is also pretty easy to make at home if you have something that can hold a steady heat and humidity like a bread proofer.
@VHPINC
5 жыл бұрын
This is intriguing. I’ve never heard of it before so thank you for introducing me to something that sounds totally amazing!
@mozata6838
5 жыл бұрын
How have you not talked about Onions yet?!?!
@judi6609
2 жыл бұрын
I'd be very interested in learning more about using (purchased) koji to make vegan cheeses (from nuts, seeds and tofu). Thanks!
@MistSoalar
5 жыл бұрын
There's a red variant of koji-related mold. I think it's mostly popular from the Okinawa region of Japan to Taiwan and mainland China. When I traveled to Okinawa for Koji exploration, I had their red-koji infused (marinated?) tofu. It was the most violent umami I ever tasted. The marinade looked almost like a hot sauce, but it had no spiciness in it. It was a super complex, slightly alcoholic flavored umami blast that burned into my brain. Never found in the US, but I asked a military friend of mine to smuggle into the US next time he comes back.
@trevorkemp9720
4 жыл бұрын
Way ahead of ya Dan, I've been making koji cured meats for a few years. My friends think I'm crazy when I tell them I'm putting fungus on raw meat and leaving it out at 100F for a few days!
@playgroundchooser
5 жыл бұрын
I've only run across koji once.. when I brewed my own sake in college. ☺
@johndifrancisco3642
5 жыл бұрын
If I try this I can't let anyone see it because it looks and seems gross =0 Is that wrong? But I'll try anything once. And I am wondering if you should use my other spices with it or does it stand alone? I'll probably try it alone first, and then with my Montreal Steak or Chicken Seasoning. I use that sh_t on everything :) Thanks Dan, and I love that they are giving you more time on the show.
@Richard-ck3jl
3 жыл бұрын
What's the purpose of pouring 140F water into the koji rice, rather than using room temp? Doesn't the high temperature damage some of the lipase enzymes?
@Will_JJHP
5 жыл бұрын
Already down that rabbit hole and love this stuff. I've got some hot sauce mash using the chillis from my garden fermenting with it now.
@Jasminebed2
5 жыл бұрын
Sounds exciting. Just got my first salt mash with Nagas underway yesterday.
@Will_JJHP
5 жыл бұрын
@@Jasminebed2 🔥🌶️🥵
@jonasberger7277
5 жыл бұрын
Im studying applied and molecular Biotechnology and this video invokes a weird, cooking excitement in me.
@pahaahv
3 жыл бұрын
How annoying it is that the camera is zooming in EVERY time it changes frame onto you. :D Not in a bad way, but it's funny.
@alicexie2913
4 жыл бұрын
The fermented koji rice reminds me of jiu niang (fermented sticky rice) that is commonly eaten with tangyuan. My mom always has a jar of jiu niang sitting in the fridge. Obviously the two have different kinds of fungi, but I'm wondering if using jiu niang can lead to similar results? Or what differences in flavor would arise?
@CorbiniteVids
5 жыл бұрын
if the amylase from koji breaks down starches I wonder if you could isolate the amylase and cook beans with it to change the flavor and make them less gassy
@joshuab4586
5 жыл бұрын
Gah, I was hoping to see him eat a spoonful of raw koji rice
@littlebluedolphin
5 жыл бұрын
I hadn't heard of shio koji, but I'm sure the most common yeast-based ingredient used in Asian cooking is Red Yeast Rice, Red Fermentated Rice or Red Rice Koji, which is used for making red rice wine. The red rice wine lees/dregs are often used as a marinade and cooked into meat stews, usually chicken, but duck, beef or pork work too.
@PeterHendrickson
5 жыл бұрын
Would this work on a dry brine? Or would the coating burn when roasting the turkey?
@ratoh1710
5 жыл бұрын
Haven't tried it but my gut instinct says it would since it's mostly starches and sugar with a decent water content. Maybe if you wrapped it in tinfoil for most of the time, to prevent evaporation? Try it with a chicken first just in case.
@jovanypedroza85
5 жыл бұрын
Honestly as a marinade, at least on steak, it burned easily
@MMuraseofSandvich
4 жыл бұрын
Having messed with shio-koji for the better part of a decade, the foodie in me is cheering.
@laughingvince
4 жыл бұрын
is there any real activity with the koji on meat when marinating in the fridge ? Would the cooler temperature hinder the growth of the koji, in effect not do anything significant ? I question if the meat is actually more tender because of the salt content of the koji marindade, which works like a wet / semi-wet brine.
@roberttschaefer
4 жыл бұрын
laughingvince You aren’t really going for more fermentation when you are marinading or brining meat, it’s all about flavor, texture, and moisture. Fridge is perfect and of course safe.
@tawpgk
5 жыл бұрын
Ok, I bought the rice Koji, now what? Chicken, steak? So many possibilities, I'm a bit lost...in a good way.
@helenjohnson7583
4 жыл бұрын
I had a container of (dry) Koji in the fridge forever. (I used to make amasake with sweet brown rice. Thinned/blended for a drink & thick for a pudding.) Alas, it was compost eventually. Now for a fresh start! Thanks for the watchable, concise explanation!!!
@Cyrribrae
5 жыл бұрын
I feel like 5 and a half minutes was not enough to fully understand what is going on here haha. I might need a deeper breakdown. Can you collab with Brad at the BA test kitchen? Or is that like enemy territory only traversable by Babish?
@allygirl641
5 жыл бұрын
Cyrribrae watch the Ted talk linked in the description box. All the koji info you could want! Cheers!
@Cyrribrae
5 жыл бұрын
@@allygirl641 haha ok thanks
@hollym5873
5 жыл бұрын
I always think I should be smarter after your videos, thanks
@baileymorgan3820
4 жыл бұрын
Where can I buy that Cold Mountain brand of Koji rice??
@SashaHorwitz
5 жыл бұрын
I tried making koji beer, by using it to psuedo-malt raw barley, and then fermenting the wort with regular brewers yeast. It didn't taste great, but i didn't exactly use optimal conditions. What do you think? Worth another shot? Any advice?
@GregoryTomkiel-TobysFriends
6 ай бұрын
Not only am I already down the rabbit hole I used Shio Koji on the rabbit
@fredivory4304
5 жыл бұрын
Watch the Subaru cracks. If I had to pick you or them...........
@benjaminhallen9344
5 жыл бұрын
This has seriously peaked my interest. Please do a koji series.
@suratiivey9142
Жыл бұрын
Thx fot the video Dan. To my Japanese friend , who is a cooking teacher, Koji is her world. Everything is koji koki koji. Now I make my own shio koji and miso. I find is esp nice when you have frozen fish that maybe should have been used a month ago, just thaw it , marinate in shio koji, wait a while , wipe it off and grill bake or broil. Now the fish tastes fresh !! Ditto shrimp, and just about anything. Koji is the King.
@justintatom7749
5 жыл бұрын
I'm curious as to how this would work on Texas style BBQ. Has anyone ever tried it on brisket, short ribs, or any other smoked meats?
@Will_JJHP
5 жыл бұрын
I haven't tried it on smoked meats, but I've used it for roast chicken and turkey and it was fantastic. I'd imagine it would work pretty well. The shio koji would probably make a nice substrate for your bark.
@Beth_Amphetamine
4 жыл бұрын
William Miller lol this might seem silly to ask but, is it safe to use? I feel like I would accidentally poison my friends and family if I tried it...
@viethuongvothai686
4 жыл бұрын
Dra the Awesome it is perfectly safe. There is alot of food around you have mold, like salami or cheese, soy sauce,… 80% kind of mold is perfectly safe
@danthadon87
5 жыл бұрын
And ATK impresses us again with their valuable content for FREE! You guys are great and easily my favourite channel.
@suespatches7881
4 жыл бұрын
And even us who went ALL in on the CI website. Even for a retiree, I enjoy it A LOT. Thanks, Dan.
@myunmyun17
11 ай бұрын
塩麹もおいしいですが醤油と混ぜて寝かせた醤油麹もおいしいですよ
@chihuahuasrule1175
4 жыл бұрын
I'm sooo down that rabbit hole...🐰🐇🐇 Give me more info and recipes! 👀😍💗
@ryanadams7648
4 жыл бұрын
I uave one concern could i eat the koji rice as it os withput getting sick
@ltkell2028
5 жыл бұрын
Can you put a whole Turkey (22lb) in a brine with this then roast as usual? If so for how long would it stay in the brine, what amount is suggested & are there any "special" ways or tips you'd suggest to insure it comes out fantastic? I love your segments especially since both cooking & science are my passion!!
@glennkelly6743
5 жыл бұрын
Dan, rather than using water and salt (shio), try making it with soy sauce (shoyu). It adds several layers of depth to the marinade. I recently marinated a tri-tip in shoyu koji for a day and a half before throwing it into the hot tub (sous vide), and then finishing it off on the grill. It was the best tri-tip I ever had!
@gennylee6459
5 жыл бұрын
You could buy ready-to-use Koji rice from Asian markets in US. They are usually next to the tofu and other refrigerated products.
@esobofh
5 жыл бұрын
I wasn't able to source Koji locally, but i did find the Korean version called Nuruk, which is a naturally inoculated wheat product used to make traditional Korean rice wine. The difference between the two is that Koji is artificially inoculated, but the Nuruk is naturally inoculated which results in a more diverse range of enzyme producing fungus and yeasts. I'm going to experiment with this and see what I get! This is sold in Korean Markets as "enzyme powder" and is said to contain Aspergillus oryzae (like Koji) but also Aspergillus flavus, Lichtheimia sp., and Rhizopus oryzae.
@hanspetervollhorst1
2 жыл бұрын
What do you mean by artificially inoculated vs naturally inoculated?
@c.h.1073
5 жыл бұрын
Dude do a video with Dan making miso
@Merlmabase
5 жыл бұрын
Game changer: use koji to refresh those leaky head gaskets
@tammcphail1995
4 жыл бұрын
Riley Starr explain how and why please
@MickyELee
5 жыл бұрын
My market has koji rice in bulk. Now I know where to go with that. Thanks!
@BleedGibson
4 жыл бұрын
Dan you change my kitchen every time I watch one of your videos
@davidweddle4923
5 жыл бұрын
Dan. This looks fantastic. Here's my question: can you replace the Koji rice with straight-up Koji to get the same effect with the chicken and turkey? I love how you made this just in time for Thanksgiving. Good looking out.
@borderlineiq
5 жыл бұрын
We can see if he replies, but his demo seems to lay out the need for the mold to go through stages, one starch dependent, and another protein. As it is a complex flavor, one would suspect that the cultivators of it would shortcut if it were advisable.
@LENZ5369
5 жыл бұрын
The rice is the 'carrier'/growing medium for the fungus. Can you somehow get just the fungus? If you can't; you would have to get the spores and then grow them but since they have requirements (like needing above room temperatures) I don't think you can grow it on your meat without it spoiling.
@nulref575
5 жыл бұрын
Koji fermented hot sauce?
@jlbasgall
5 жыл бұрын
so interested to learn more about how to use koji... need to do research. pretty excited!
@sanwin17
5 жыл бұрын
If anything can improve fried chicken, already delicious, I have to have it.
@KFCJones
3 жыл бұрын
I love What's Eating Dan. Video is your medium, man. Like seriously I could not stand The Sporkful. But this I love. Same writer, same presenter. The only difference is your friggin face, bro. The world needs more Pashman face time
@mryodak
5 жыл бұрын
LIFE HACK! You can produce same enzymes youself. Just marinate all the same stuff in your saliva!
@docclabo6350
5 жыл бұрын
Like making chicha or sake the old fashioned way. The key difference is that koji has protease (breaks down proteins) and amylase (breaks down carbs), while saliva has mostly lipase (breaks down fats) and amylase.
@bigfatbaataed
5 жыл бұрын
The true test is Koji marinated Bacon if it can improve bacon I'll be convinced...
@voodoo2882
4 жыл бұрын
thx....for the idea!! koji will be ordered and used. a resturant/bar here in the bay area used koji on the new york steaks we ordered ........holi cow batman I am researching........................koji
@72wick
5 жыл бұрын
This form of Koji doesn't have any soy in it? If so this will be my next purchase. I have a teen in an applied chemistry class in highschool and they use cooking for their class. They are connected to a 5 acre farm called Terra Nova in Beaverton oregon and I think this would be fun for them to explore
@hong_kitchen
3 жыл бұрын
Thanks for your inspiration and I just my first ever Shio Koji. :)
@jl50950
5 жыл бұрын
Koji marinated steak is the bomb!
@tomim7187
5 жыл бұрын
Introducing Dan's Authentic Koji products! Available online and fine food markets near you.
@borderlineiq
5 жыл бұрын
Good cooks, and great chefs, are always looking to expand their possibilities. Thank you, Dan, for taking the alien and making it user friendly for us all.
@jessstuart7495
5 жыл бұрын
I'm usually pretty adventurous when it comes to trying new foods, but I'm drawing the line at Koji Pork Chops.
@jonathanbailey5896
3 жыл бұрын
Hi I’ve been wanting to use these Spores for many years. I live in Bulgaria and can’t seem to find anywhere to get them from. I live in a village so it has to be delivered. Do you have any ideas where I can get this at a reasonable price online. Can once you buy the spores can maybe harvest and reused over again. Such as like sourdough starter or kefia grains. As the initial cost will have to be justified.
@zacharymariano2383
5 жыл бұрын
Every episode of What's Eating Dan has been a game-changer for me! Extra-special shoutout to the brussels sprouts episode; the word is out in the fam that I make the best brussels sprouts and have been requested to make them for Thanksgiving this year. Now for that Koji Turkey....
@samuelwilliams8560
5 жыл бұрын
@Zachary Mariano - Yeah, Dan’s brussel sprout recipe is a TRUE game changer. 👍🏻
@ernestmchugh3132
4 жыл бұрын
Dano, you're such a fox and awesome chef! You need to have your own show.
@dufuss5158
5 жыл бұрын
Give us more koji ideas/recipes!!
@youzhenzhang8415
4 жыл бұрын
OVER 9000 (years ago)
@TheCleric42
5 жыл бұрын
Koji chip cookies?
@user-bv7mk8id5t
5 жыл бұрын
More chickeny 🤔? What about koji jack fruit for is veg heads?
@healinggrounds19
5 жыл бұрын
Do it!!!❤
@msmaupin
2 жыл бұрын
Dan, you pusher.
@rnancyp7986
2 жыл бұрын
hi Dan, when you fermented the koji you covered it air tight, doesn't fermentation need air? loved your video on kfc, thanks for the info!
@IainMabbott
5 жыл бұрын
I didn't even realise my pickles needed to be fast-tracked!
@ramblefish
5 жыл бұрын
Not the type of person to say 'game changer'...but totally the type of person to say 'koji explorer'
@MatthewSprankle
Жыл бұрын
I used to live in Cleveland and Larder by far had the best food. Starting the Koji journey today :)
@d.lawrencemiller5755
5 жыл бұрын
Omg thank you!!!! I've been searching for that fungus for ages to make doubanjiang at home. Nobody I spoke to at Asian markets knew what I was talking about because all I knew to call it was that long scientific name I can't pronounce, let alone remember how to spell. All I needed to say was "koji." I just needed the word. Now I found it! Thank you! Gonna go make some dank bean paste now!
@LENZ5369
5 жыл бұрын
"Aspergillus oryzae, also known as koji" -first line in wikipedia.
@hilema41
3 жыл бұрын
Last time I saw such an empty fridge I was a student....
@umamizaddy
3 жыл бұрын
shio koji is my secret ingredient to fantastic dipping sauces, like ginger scallion.
@bart234465
5 жыл бұрын
Is Dan single?
@trishmb8063
4 жыл бұрын
I bought some Kiki a while ago but haven’t used it....guess I will be now!
@sceptre1067
5 жыл бұрын
well my miso should be ready, so time to make more koji. 😀
@pauljoseph8649
3 жыл бұрын
i was trying to catch the guys name that is in cleveland since i live very close to there. Does he have a link to his restaurant?
@youresoshain
Жыл бұрын
How much salt/sugar in that turkey brine?
@DJL78
5 жыл бұрын
Dan is always koji-rific
@LieuweJongsma
5 жыл бұрын
Would koji on mushrooms work?
@paulbeebe9182
3 жыл бұрын
Does the same thing happen if you just use Miso paste to marinate???
@abigchair
5 жыл бұрын
i bought some koji a while ago planning to make miso and other things but totally forgot. this is a good reminder and inspiration!
@shadowmsc7278
5 жыл бұрын
I've never heard of it, but I think I need it now.
@rey199873
3 жыл бұрын
hey dan, im curious is it possible to use beni koji aka red yeast rice ?
@DarthBelly
2 жыл бұрын
Thought that was Robert Downey Jr in the thumbnail
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