Richard Sprague

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Koji and aged ribeye

sprague / 2017-09-12


Always eager to try new fermented foods, I recently bought a $4 tub of koji at an Asian supermarket. Koji is a fermented rice product from Japan, not super-popular, but common enough in some Japanese dishes because of its intense umami flavor.

Hoping to bring a different zing to some grilled ribeye, I originally considered it as part of a marinade, but then I happened upon an article in Bon Apetit that suggests it as a short-cut for dry-aging beef.

beef So I’m trying it right now and will let you know how it goes.