Robin Sherriff is the owner of the brand-new Koji Kitchen and has shared his wonderful recipe for Bruschetta with Taste Magazine. Last year, Robin set up the Koji Kitchen with a mission to further promote good food from a basis of using fermentation. Specifically working with koji rice, Robin has used this ingredient to create miso and other products, experimenting with flavours such as Apricot.
Koji is a type of edible mould which can be used to enhance and deepen flavours on dishes such as this bruschetta recipe, on a typical baked beans on toast dish and many others.
Based in Edinburgh, Robin is incredibly passionate about what he does and the koji he produces. He offers collaboration classes and does consultations with chefs around the UK.
For this recipe, you will need ‘shio koji’ which you can create yourself although it will take a week. Check out Robin’s instructions on how to do so here. Once you have the shio koji, try this bruschetta recipe to see the amazing ways koji can improve the flavours before you begin experimenting with more recipes. While this recipe may seem simplistic, Robin’s shio koji will enhance the beautiful tomato flavour and will pull out deeper, more intricate flavours.
Bruschetta with Koji
- Good tomatoes such as heritage tomatoes
- Shio koji
- A handful of Basil leaves
- Ciabatta bread
- Olive oil
- Balsamic vinegar
Slice the tomatoes thinly and brush them generously with shio koji. Leave them for approximately 10 minutes to allow the koji to work.
In the meantime, slice and toast the ciabatta on both sides, then rub one side of the bread with olive oil.
Using a kitchen towel, pat down the tomatoes to remove most of the shio koji and excess water. (The shio koji process is similar to simple salting. Remove excess liquid to avoid sogy bread.)
Layer the tomatoes on the bread. Tear a handful of basil over the tomatoes then add a few dashes of balsamic vinegar.
We had the opportunity to interview Robin about Koji Kitchen, so be sure to follow us and keep an eye out for more information!