Koji Rice Dry Age Hack Started

[archer36]

I do a few steaks like this every year. I marinate the others. Koji Rice is a fermented rice. You grind it into a powder and cover the meat for a few days. Flip it a few times.  It gives the meat the "funk" that dry aging gives meat. It does nothing for tenderness. 

It has to be washed off before cooking. 

If you are looking for a "dry age" taste for your venison, give it a try. 

Edited March 14, 2023 by archer36

[DonW]

I will have to give this a try, never knew about Koji rice and I'm half Japanese. 

[archer36]

56 minutes ago, DonW said:

I will have to give this a try, never knew about Koji rice and I'm half Japanese. 

Well, if you were full Japanese then I would be disappointed. 

[NotJust22s]

I don't tend to like my food to have a "funk". But that's just me 

[Roon]

Blue cheese has a funk but I have enjoyed it with carrots since I was a kid, meat and funk, fish and funk and other things and funk just don't go well with each other lol

[archer36]

To each their own. 

[archer36]

When I say "funk", it's not something you can smell across the room. It's just different from plain meat. Because venison has such little fat, it doesn't lend itself to dry aging. If you want that kind of flavor, the Koji Rice is a way to get it.