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Moldy rice salt is all the rage in Japan - Page 2
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Thread: Moldy rice salt is all the rage in Japan

  1. #11
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by ecchef View Post
    Use it the way you would miso. It's ok....not mind blowing. I'm sure Bouley & the Food Network wankers will get wind of this and before long it will be mass produced by Nestle and available at Piggly Wiggly.

    I'm just glad you know what a piggly wiggly is...
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #12
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    Endless possibilities with shio koji! Just use in place of salt in most dishes/marinades/dressings/etc.. Happy cooking!

  3. #13
    Ecchef. Beef tongue confit is something we do all the time at work use duck fat thyme garlic cook sous bide 48 hours it make nice charcuterie

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