Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Shio koji is a mixture of fermented sea salt and short-grain white rice. When Aspergillus oryzae is combined with salt and steamed rice, then left in a warm environment to age, the rice grains break down into enzymes, glutamates, and sugars, imparting a mild salty taste with big umami (the. Like many lacto-fermented recipes, the process for fermenting peppers is super simple.
Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook easy-prep bell pepper blended with salted kelp and shio-koji (salt-fermented rice malt) using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):
- Take 2 Green bell peppers
- Take 5 grams Shio-kombu
- Make ready 1 tsp Shio-koji (salt-fermented rice malt)
- Make ready 1 Ra-yu
- Prepare 1 Sesame oil
Salted rice malt is a traditional Japanese condiment, one of the fermented foods made from rice malt, salt and water. Salty but you'll feel the delicate sweetness in it, and you can use this in many kinds of dishes. Shio Koji is a new type Japanese seasoning, made from Rice-malt and salt. The Nama Shio Koji is an excellent marinade for meats and even tofu.
Instructions to make Easy-Prep Bell Pepper Blended with Salted Kelp and Shio-Koji (Salt-Fermented Rice Malt):
- Slice bell peppers into narrow slices. Coat in a small amount of sesame oil.
- Add salted kelp.
- Add salt-fermented rice malt, blend, and serve.
- The texture has a crispness, but no bitterness or "rawness" of the bell pepper remains. Drizzle a bit of ra-yu or white sesame seeds to taste, and enjoy it with sake.
Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio). It is a live food that is rich in enzymes and unlocks the umami flavor in foods. The texture looks like porridge and has a subtle taste of both sweet and salty. It is often used in place of salt to enhance all kinds of foods. I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian I have had huge success experimenting with shio koji.
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