In this post, I’m going to introduce to you yet another umami seasoning made with koji. Previously, I’ve introduced shio koji 塩糀/塩麹 to my blog readers. Have you read it yet? Do run through it if you have not as it contains information on koji which will help you understand this post better.
Brewing my own traditional fermented soy sauce is beyond my reach right now. So I was excited to learn about shoyu koji 醤油糀/醤油麹/しょうゆ糀/しょうゆ麹. Shoyu koji is made by fermenting koji in shoyu (Japanese name for soy sauce). With the help of the famous Japanese fungus called Aspergillus oryzae aka koji, regular shoyu is transformed into super umami shoyu.
Delicious and umamilicious shoyu koji 醤油糀! 😋😋😋
Updated 30th April 2022.
I stumbled upon the world of koji (糀 or 麹) a year ago while I was researching the traditional method of soy sauce making. One thing led to another and here I am 10 months later an avid fan of shio koji. While my dream of making traditional fermented soy sauce is on a halt, I am learning to make other Japanese fermented food that utilizes koji. Shio koji is one of the easiest fermented food you can make at home.
Shio koji 塩糀 is ❤️❤️❤️
Christmas sablés or sablés de Noël are traditional Christmas cookies from the Alsace region in France. These Christmas sablés come in the shapes of angels, stars, snowflakes, Christmas trees, snowmen, etc. They can be tied to the Christmas tree as decoration by making a hole on the cookie pre-bake using the end of the chopstick and string with ribbon later. This is a wonderful holiday project for the family to gather, bake together and decorate the Christmas tree. 🎄
This Christmas sablé is unlike any I’ve tried. It’s rich and savory thanks to the use of some ground almonds. Definitely feels like a piece of heaven as Jacquy Pfeiffer’s (pastry chef & for which this recipe is adapted) mom experienced when she was little.
Christmas sablés or sablés de Noël ready to be gobbled up. 🤤❄️☃️❤️🎄🎅🤤 In fact I already did.
I created this recipe when I had too many dates on hand. Before I knew it, it becomes my favorite go-to breakfast, brunch and snack. It uses simple ingredients and is quick to put together. Give it a try!
I love the combination of sauerkraut, date & cream cheese on toast.
One fine day, I came across jatjuk 잣죽 at Maangchi’s website. What else? I quickly added it to my to-try list. Jatjuk 잣죽 means pine nut porridge. Jat 잣 is pine nut while juk 죽 is porridge. And yes, porridge in Cantonese is chuk/juk. It immediately got me wondering about its taste (combination of pine nuts & rice is new to me). Hmm… 🤔 What kind of experience will it evoke? Are you curious too? Keep on reading.
Jatjuk 잣죽 or pine nut porridge is comfort food. It’ll warm you inside out.
A couple of years ago, I made baesuk 배숙 to help clear an oncoming cold. Safe to said that I was as healthy as a pear 🍐 after that. This amazing steamed concoction has been in my mind ever since then. I never make it again until now that is and I can assure you I will be making it more frequently. Baesuk 배숙 is not only eaten for curing a cold but a wonderful dessert as well.
According to Maangchi, baesuk 배숙 has two types; steamed whole pear and cooked pair punch. Obviously, in this recipe case, 배숙 is referring to steamed whole pear. 배 is pear and 숙 suk means cooked. Baesuk is also known as baejjim 배찜 whereby 찜 jjim means steamed.
Baesuk 배숙 is 짱 jjang! 👍 Must try yo.