Background
The goal of this experiment is to create a savory, fermented product using roasted shiitake mushrooms and koji, aiming for a deep, umami-rich profile. We’re treating this much in the same way an anchovie would be made: a relatively high salt percentage, using koji to mimic the autolysis process that usually occurs when the guts of the fish break down proteins in the anchovies.
Process
Ingredients
- Roasted shiitake mushrooms (lightly roasted to cook them through)
- Koji (25% by weight of the roasted shiitakes)
- Water (approximately equal parts by weight to the roasted shiitakes, or enough to fully submerge the mixture)
- Salt (6% by weight of the total mixture of mushrooms, koji, and water)
Notes and Observations
- Proportions: The final mixture ended up requiring roughly equal parts water to roasted shiitakes to ensure the ingredients were fully covered.
- Fermentation Progress: After only about one week of fermentation, the results are already highly promising.
- Sensory Profile: The liquid is extremely savory and delicious, sharing a similar flavor profile to fish sauce. The shiitake flavor is well-preserved but carries a pleasant, slight funk. Both the liquid and the mushrooms themselves are highly flavorful and usable.