Category: art
-
TK – ROCKIE is BACK.
Hi Everyone. Yes indeed – i get my Roquefort project back. I m dealing with koji so much nowadays… and that’s a mould with spores and doing its thing. Well, there are the other ‘edible’ moulds from all around – and i m curious to learn just as much of them as about koji. Let’s […]
-
TEST KITCHEN – Chickpeese’
Yes. Another try for a mouldy vegan cheeZe. But something a bit more sustainable than before. I mean I already made some delicious cashew koji cheese before – and lots of tofu experiments by growing mould on it (mao dofu) and macerating/ageing for a good while (dofuru) also curing in miso (misozuke) what did change […]
-
TEST KITCHEN – celeriac bacon?
Ok. How far your brain can go? How insane I can possibly be? How many people are hanging a roasted inoculated dehydrated smoked ages celeriac bulb in their bedroom loft? Do I really want to know? As I said before a couple of times – my ‘geniusness’ will be appreciated only after my death. Or […]
-
TEST KITCHEN – 3rd nd 4th generations of kojeese
So after another failure with the 3rd generation, I might find the right one with the 4th try. Quickly what happened with the 3rd round. I f*cked it up by placing the rounds into a sushi mat (like I did before with my almond Roquefort) and being so amazed by its growing fluffy coat that […]
-
‘TEASER’ – Forage to Fork
Let me show you some bits from my upcoming foraging cooking book – so you can decide easier if it’s the type of book you want to keep on the shelf or not. After the introduction, the first part of the book is about the little plants growing around. The second part of the book […]
-
TEST KITCHEN – vegan nutji’ :)
I used to make different nut blocks as a vegan alternative for dairy cheeses – you can see here back in the day.. . \i tried different molds already like roquefort and camembert – very interesting results here – but my real favourite was always a simple well seasoned lacto ferment. Now when i could […]
-
TEST KITCHEN – COTTAGEESE’ part II.
Still in proccess. Some notes on my Cottage cheese black rice koji. Was resting in the same jar for a month time. The weather was crazy – sometimes even 40 degrees so avoiding the ‘rancidity’ i placed the bottle in the fridge from time to time. Nice ‘cheese-juice’ developed on the bottom. * Put the […]
-
TEST KITCHEN – watermelonji’
Next ad hoc test to try. Only because my brother in law left a small cube of watermelon in the fridge a couple of days ago… i though it could be interesting. And bingo! So if u follow me probably remember that i started to macerate some cheese pieces in a mixture of black koji […]
-
TEST KITCHEN – AMAZAKE
Keep continue ‘KOJILAND’ post. So i was playing all around with amazakes – usually with a mistake of leaving it fermenting a touch longer than i wanted to. Sweet amazake: 1 part koji rice, 1 part steamed rice and 2 parts of water (for example, 250g koji rice with 250g steamed rice and 500g water) […]
NakedPea 