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Thread: Moldy rice salt is all the rage in Japan

  1. #11
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Central Jersey
    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...

  2. #12
    Senior Member
    Join Date
    Mar 2011
    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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