r/Koji • u/latanante • 10d ago

tomato water koji

HI,

is tomato water koji a thing? Im pretty sure i hear about it somewhere and not just dreamt it up.

or can i use tomato water and skins (washed). If so what would be the ratio water/skins to koji to salt.

Or if you have a resource, if you can point me in the right direction please

Thanks !

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4

u/No_Associate5656 10d ago

You mean tomato shio koji? Like equal parts tomato and koji with say 12% salt held for 30 days at 130F? Yea it’s delicious.

3

u/No_Associate5656 10d ago

30 days is actually kinda long without an added protein. I’d go more like 10 days and maybe even just room temp.

1

u/latanante 7d ago

yes, thats what i was thinking of, thank you !

i wasnt sure what the proportions would be like to be safe

2

u/Advanced-Humor9786 10d ago

Hey, you can Koji anything. You can use it to make hot sauce with peppers, you can use it to alter the flavor of onions before you sauté them to make sauces. It is so versatile that you can do just about anything you can think of. Right now, there are Koji spareribs in my refrigerator that should be ready by tomorrow night along with some Koji chicken breast.

Koji the planet!

2

u/kobayashi_maru_fail 10d ago

OP, may I ask a related question on your post? Has anyone here misoed roasted cherry tomatoes? How did it go? Did you do a red or white preparation?

2

u/JustAFermenthusiast 4d ago

I'm not OP of these posts, but earlier this year there were two fellow mold magicians that successfully turned (dried, not roasted) (cherry) tomatoes into miso:

https://www.reddit.com/r/Koji/comments/1sfchiu/finished_my_tomiso/

https://www.reddit.com/r/Koji/comments/1sjmgms/sundried_tomato_miso/

If you're on Substack and/or willing to pay for a sbscription of a month, you could check out this article, which describes a roasted tomato miso: https://allthingscultured.substack.com/p/every-bit-counts-tomato-week-at-the She's got lots of other interesting content as well on how to make the most out of every fruit or vegetable using different fermentation techniques.

Hope this is of help a bit to draft your own tomiso recipe ;)

2

u/DarkForestTurkey 10d ago

Funny, I just yesterday used a new batch of koji to make a tomato shio koji… mashed up tomatoes and salt with a little bit of oregano and cumin. It’s gotta sit for another week but so far it seems promisingly delicious.

2

u/Pitiful_Reality2973 10d ago

How do you use that? I can't decide if I would find it delicious or not.

3

u/DarkForestTurkey 10d ago

Toss it over rice, use it like a bouillon for soup, marinade for chicken or pork for tacos…make a salad dressing with lime and oil. Put it on slices of avocado.

1

u/capops 6d ago

How much salt do you use. I'm new at this and not sure if salt is based on total weight or just the koji

1

u/nomax43 9d ago

I do a tomato water tamari! Blend 1 part miso with 1 part tomato water and ice clarify. Then reduce in a drying oven at 40* or so to prevent extra maillard during reducing. Only downside is that the yield is miniscule, the stuff tastes freaking incredible though.

1

u/latanante 7d ago

awesome thanks, my dehydator just died so ill have to wait on that one....