Backyard Aquaponics
A place to discuss aquaponics

Koji sounds very interesting. It seems like you can use it with, well anything....
Dill pickles?

I've made a few fermented things, and generally enjoy them.

Probably the closest I've got to koji was with miso. If you take tofu, and slather it with miso, allow it to ferment a while (I did it on top of the fridge) the tofu becomes more like cheese, and takes on a good flavor.

Keep experimenting Bullwinkle!

I think pickling veggies is a traditional Japanese use for koji.

Also, I think you've already used koji.

From a google search "what is koji used for"...

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What makes koji so special is that it digests starches and proteins and breaks them down into sugars and amino acids. Because of this, it can be used as a starter (aka an ingredient that kickstarts the fermentation process) for a number of fermented Japanese food products, including mirin, sake, soy sauce, and miso.

The source of that text, and a lot more results...

https://www.google.com/search?q=what+is ... e&ie=UTF-8

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and this from a google search of "shio koji pickles"...

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However, with shio-koji, you can eat pickles like salad. It is the very simple way. Place any vegetables in a plastic bag, knead it with shio-koji (10% of the amount of vegetables), seal and rest it in the refrigerator. After 30 minutes, the water comes out from the vegetables, and that makes moist pickles ready.

The source of that text, and a lot more recipes...

https://www.google.com/search?q=shio+ko ... e&ie=UTF-8

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