A Simple Technique That Will Give Your Steak The Flavor Of A 45-Day-Aged Cut In Only 48 Hours
Koji is a fungus that ferments food that naturally grows on cooked rice. When it's applied to steak, something magical occurs.
Saturday, 14 July 2018
A Simple Technique That Will Give Your Steak The Flavor Of A 45-Day-Aged Cut In Only 48 Hours
A Simple Technique That Will Give Your Steak The Flavor Of A 45-Day-Aged Cut In Only 48 Hours
Koji is a fungus that ferments food that naturally grows on cooked rice. When it's applied to steak, something magical occurs.
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