Koji Alchemy by Jeremy Umansky

Author:Jeremy Umansky
Language: eng
Format: epub
Publisher: Chelsea Green Publishing

Fish for an amino sauce. Illustration by Max Hull.

To process the fish, don’t rinse or clean it in any way. With gloves and a cleaver, chop the fish into 2-inch (5-cm) chunks and mix with the other ingredients. If you are using smaller fish like anchovy or sardines, mix with the salt and run through the meat grinder before mixing with the koji and water. Place in an airtight crock with an air lock to help prevent loss through evaporation. Store in your chamber (or on a hot roof) for as long as desired.

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