Koji fermented giant puffball paste
Ingredients
- 200 grams Koji rice
- 200 grams Giant puffball
- 1/2 cup Water (Or about just enough to be able to blend the mushroom)
- 60 grams Salt
Instructions
- Cut the mushroom in half and inspect for any bad spots. Remove bad parts and the outer skin.
- Chop the mushroom in chunks.
- Put the mushroom with the salt in a blender. Add a bit of water and try to blend the mushroom pieces into a paste. If the mushroom pieces don't blend easily add water until they do. The result should look like a thick cream.
- Add the paste to a fermentation jar and add the koji rice.
- Let the paste ferment for about 2 months. Taste regularly if it is to your liking. If you are satisfied with the taste you can transfer the paste to the fridge for long-term storage. Before usage blend the paste or push the paste trough a sieve so you won't have any pieces of rice.
Notes
We made another version by adjusting the salt and koji levels. The recipe above is the best one in our opinion. The second version is more acidic and less miso like. It can be used like a vinegar, for example in a salad dressing.
Ratios for version 2:
100 gr koji
200 gr puffball
30 gr salt