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.