I personally love with meat, but my favorite way to use koji is with pork ! Like I did here, with a nice piece of black pork, it’s insane. If you have time, after the marinade, you can leave it in a brine for 12 hours, it’ll help having a perfect crust
definitely gonna have to get me some koji to try and ferment - do you have any other interesting flavor combinations or uses for koji that you like?
I personally love with meat, but my favorite way to use koji is with pork ! Like I did here, with a nice piece of black pork, it’s insane. If you have time, after the marinade, you can leave it in a brine for 12 hours, it’ll help having a perfect crust
So cool! What an epic collab!
🫶🫶🫶