4 thoughts on “Mystery experiment, part 1 of ?

    • Shio koji! (Salted koji) It’s basically done fermenting (10 days in my cold house, oh em gee), but the rice grains didn’t get as soft as I wanted them to. (Cold Mountain koji is really hard rice grains!) So I took my immersion blender to it just tonight, and I’m going to let it sit another day for good luck.

      The first thing I want to do with it is marinate some food with it. (^_^)

    • It’s funny – I’ll dabble in Japanese and Korean cooking but I almost never make Chinese. I always say it’s my mom’s fault that I don’t know how to make Chinese food. lol!

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