Interesting indeed. I've always heard that adding salt to the cooking water (never mind the soaking water) of beans makes them tough. Of course, you've got the koji breaking down the proteins, and that's going to work the opposite magic. Any thoughts?
Ooh, I definitely want to try this! Which actually leads me to a question I haven't known who to ask, but I bet you fine folks might know: I've had some koji in my freezer (both rice and black soybean) for over a year (just got busy and didn't use). I'd still like to try using them, but how do I know if the enzymes are still working and if they're not, am I doing anything risky by trying to make things with them or will they just not taste as good?? Do you guys know?? These beans sound so good I am motivated to get some shio koji going asap!!
Hey Julia, I can’t imagine your koji isn’t good. Personally (and maybe Rich has a different take), I would make a shio koji from your rice, and all you need to do to note its ‘aliveness’ is taste it after about 5-7 days (depending on the temperature). If you note that the flavors are developing, softening, creating more sweetness and umami, then that’s your best guide. I’ve used 1 year+ koji from my freezer with all good success. Good luck and do let us know how your bean experience goes!
Very interesting! Definitely going to try this. Thank you
Let us know how it works for you!
If you have any questions along the way, don't hesitate to ask!
Interesting indeed. I've always heard that adding salt to the cooking water (never mind the soaking water) of beans makes them tough. Of course, you've got the koji breaking down the proteins, and that's going to work the opposite magic. Any thoughts?
I’ve heard the same thing…and also have heard the ‘salt-in-soaking-water=toughness’ debunked. I truly don’t know the answer. However, I’ve used year-old beans with the koji treatment without overdoing the saltiness in the soak, and haven’t experienced any toughness in the result. For what it’s worth, here’s where I got my bean-salt information from Serious Eats: https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad#:~:text=As%20the%20beans%20soak%20and,tough%20outer%20skins%20of%20beans.
Ooh, I definitely want to try this! Which actually leads me to a question I haven't known who to ask, but I bet you fine folks might know: I've had some koji in my freezer (both rice and black soybean) for over a year (just got busy and didn't use). I'd still like to try using them, but how do I know if the enzymes are still working and if they're not, am I doing anything risky by trying to make things with them or will they just not taste as good?? Do you guys know?? These beans sound so good I am motivated to get some shio koji going asap!!
Hey Julia, I can’t imagine your koji isn’t good. Personally (and maybe Rich has a different take), I would make a shio koji from your rice, and all you need to do to note its ‘aliveness’ is taste it after about 5-7 days (depending on the temperature). If you note that the flavors are developing, softening, creating more sweetness and umami, then that’s your best guide. I’ve used 1 year+ koji from my freezer with all good success. Good luck and do let us know how your bean experience goes!