Slow fermentation, simple kitchens

Recipes for a
calm kitchen

Simple, seasonal cooking inspired by Japanese and Taiwanese traditions. Less noise, more flavor.

Featured recipeKoji Aged Steak

Koji Aged Steak

Koji mold tenderizes the meat and adds a subtle umami boost. A simple dry brine and quick sear yield a steak that's juicy, flavorful, and restaurant-worthy.

24 hours (mostly hands-off) · 15 min cook

Japanese

Shio Koji Steak

Shio Koji mold tenderizes the meat and adds a subtly sweet, umami boost. A simple dry brine and quick sear yield a steak that's juicy, flavorful, and restaurant-worthy.

72 hours (mostly hands-off) · 20 min cook

Japanese

Shio Koji Marinade

Shio Koji is simple Koji rice mold fermented with salt and water. It adds a subtly sweet, umami boost to everything from meats to veggies. Use it as a marinade, brine, or seasoning for an easy flavor upgrade.

1-2 weeks (mostly hands-off) · 0 min cook

Recipes for acalm kitchen

Koji Aged Steak

Shio Koji Steak

Shio Koji Marinade

Recipes for a
calm kitchen