Native Son

Chef Rick here, glad to be part of the forum obviously "new" here at lease, lol. We own and operate one of the oldest smokehouses in SoFla and an ingredient company that originated a USDA compliant dry aging process using koji. What's koji?, to much to go into detail here but it's a beneficial mold and process that is 3000 yrs old and the basis for soy sauce, miso, mirin, sake and various Asian vinegar's. Be glad to answer any questions. On Instagram as smokehouse_84 & _broken_mold. Cheers!!

Hello all, the main reason that Tony had mediocre results are due to the very poor quality of the Koji. Was informed. that particular brand is also counterfeited apparently by a Chinese using a company in Japan it owns / controls. The labels and names are pretty much identical. Other chefs and I have had similar experiences from a severe lack of enzymatic activity. So for all those reasons Don't write it off! While we don't sell koji we are the originators of the "Quik-Qure" process that uses koji in different forms, both powder and liquid to achieve the enhancement and dry aging process you're discussing here. Btw the process enhances the flavor of any protein, fish, pork, chicken, ribs etc. Not necessarily dry aged but in as little as an hour to overnight makes a HUGE difference. You can see our results on Instagram as @_broken_mold