Jasmine koji coated avocado
Since cultivating koji became a weekly ritual, there’s always an abundance of koji rice waiting to be experimented with. I’ve made miso, shio koji (umami salt), shoyu koji (soy sauce based) and amasake (sweet rice pudding). It was inevitable for the curious fermenter within to move on to something funkier than the traditional use of koji.
Avocado miso is something that intrigued me from the first moment I heard of it. There’s really not much information I can find online about it, so this is just a recipe I’ve made up with the knowledge I have gained so far about koji. Sharing the method of making this miso, I’m definitely open to comments and will continually update this recipe as we learn more about this ingenious mould.
Comparing with the nutritional content of soy bean and avocado, both contains almost the same percentage of fat. However, avocado has only half the amount of carbohydrates and is really low in its protein content. Not sure how this would affect the end product but am keen to see if we can get some umami here. I imagine a fatty and nutty finish to the end product. Once again, time will tell.
Great way to use up the avocados when they come into season
- 1 large avocado (approx. 250g)
- 250g rice koji (fresh or approx 200g dried koji)
- 25g sea salt (5% of total)
- zest of 1 myer lemon
- sprinkle of toasted sesame seeds
- 1. Slice open the avocado. Discard the large pith and skin.
- 2. Mash up the avocado into a smooth paste with fork.
- 3. Add in the rest of the ingredients (koji, sea salt, sesame seeds and lemon zest).
- 4. Mix till combined well.
- 5. Transfer into a glass jar and sprinkle salt on the surface of the miso.
- 6. Cover with parchment paper and lid it loosely (Aspergillus oryzae requires oxygen to ferment).
- 7. Allow to ferment in the fridge for 1 month.
- Avocado will darken upon oxidation. So don't be surprise to find your miso a lot darker compared to when its was first made.
- Taste after 1 month and continue fermenting if you are seeking for more umami. Increase the amount of salt if you like to go for a longer ferment ie 6months- 1 year).
