Fermented rice could be the solution for full-bodied, dry-aged flavours – without playing the waiting game. Koji rice is a cooked grain that is treated with the mold Aspergillus oryzae. In turn, its proteins and starches are transformed into sugars and amino acids.
From there, koji rice acts as a catalyst for fermentation. It plays this role in foods such as:
- Soy sauce
- Miso paste
- Koji salt
This ingredient packs on-trend umami and delivers its signature flavour to all kinds of marinades and preparations. In steak preparations, this grain can offer an alternative to the dry-aging process and result in full-bodied flavour without a long wait. Cover steak cuts with powdered koji rice for a couple of days and your steaks will be rich and tender – a simpler way to achieve maximum flavour.
If you don’t have 48 hours to work with, we’ve created a rub recipe with koji rice that can develop an umami kick in 30 minutes. Mix all of the ingredients below and store them in an airtight container in a cool, dark space.
- 4 tablespoons coarse sea salt
- 4 tablespoons kosher salt
- 4 tablespoons black pepper
- 5 teaspoons onion powder
- 4 teaspoons garlic powder
- 4 teaspoons paprika
- 2 teaspoons aji amarillo powder
- 4 teaspoons ground coriander
- 3 teaspoons ground koji rice
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