Jonathan Korecki

Wholesome unscripted cookery by Chef Korecki & family.

Authentically Canadian.

[Jonathan Korecki @chefkorecki]

This morning's Koji is the best so far with the new upgrades.

The long hyphae, rich & thick matting are signs of happy and abundant Koji mold.

Everything depends on the quality of the Koji.

I can do 2 rounds of Koji a week; it takes anywhere from 48-60 hours to ripen fully with the spores I'm using and after cleanup and sterilization each batch is a 3-4 day process.

Once the Koji is ripe I use it to make miso by grinding together Koji, soybeans and salt.

I have 4 miso trials at 1 gallon each right now, and am going to make another 2 today and 4 more next week.

Each will age for 90-360 days.

I'm going to continue to make alterations to ratios and aging parameters until I achieve 2-3 different types of miso that are representative of sweet,red and dark miso characteristics in the best I can imitate with my unique oat Koji.

Patiently.

One day at a time.

Chef.

#chef #miso #koji #fooddaycanada #newtraditonalfoods #chefkorecki #japanesefood

[Jonathan Korecki @chefkorecki]

I was able to put together some red, sweet red & sweet white miso this week, along with amazake, shio Koji and some sporulated Koji.

[Jonathan Korecki @chefkorecki]

Canadian kombu in action.

[Jonathan Korecki @chefkorecki]

Ben and I made some tartlets with fresh rhubarb and sour cream custard.

Grandpa was very very happy.

https://t.co/vQp8DXJn5D

[Jonathan Korecki @chefkorecki]

Ben and I made some ice wine chicken liver pâté (without sulphites).

Our 1 yr. old can't get enough of it, which is surprising and satisfying.

https://t.co/NIMPGoF3fs

[Jonathan Korecki @chefkorecki]

Full video on our YT channel: New Traditional Foods.

https://t.co/gGe5P4jHoM

[Jonathan Korecki @chefkorecki]

I finally found kombu from Canada.

I use kombu in our daily veg pot and the constant background of Umami (natural MSG) is highly satiating and deters the palate from sugary and processed foods.

One more step towards New Traditional Foods in Canada.

[Jonathan Korecki @chefkorecki]

Full vid on our YT channel:

https://t.co/RAZ9S97E8I

[Jonathan Korecki @chefkorecki]

My ongoing progress towards better koji, miso and new traditional foods in Canada.

[Jonathan Korecki @chefkorecki]

@yorudan It's killer.

[Jonathan Korecki @chefkorecki]

Ben and I made some salsa with hothouse tomatoes, cukes, peppers & umeboshi (salt pickled apricots).

Ben can cut some things now, and I'm "allowed" to cut his veg into smaller pieces when he's done hacking them up.

We had a great time.

https://t.co/uoSnHb3x52

[Jonathan Korecki @chefkorecki]

Ben and I made corn risotto finished with butter and miso.

Grandpa didn't know what risotto was and had seconds.

Joyfully cooking,

Chef.

https://t.co/4UCUnWXDQs

[Jonathan Korecki @chefkorecki]

Busy morning baking sourdough.
Grandpa gets Rye, Ben gets Oat Porridge, Mama gets a pizza.

Papa gets to see everyone's smiling face.

[Jonathan Korecki @chefkorecki]

How to assemble a resurfaced half barrel.

Not easy, but possible.

https://t.co/YGMolnmNqq via @YouTube

[Jonathan Korecki @chefkorecki]

@yorudan @vidaliaonions @searchbound @mooonbread onion, dill, potato
onion and sundried tomato
sweet onion and olive

[Jonathan Korecki @chefkorecki]

Ben and I steamed up some beets under a pot of boiling spices. The house smelled fantastic and the beets were tender, sweet & juicy.

https://t.co/xyEMpTCYVk

[Jonathan Korecki @chefkorecki]

Attempting to reassemble my old cedar koji box.

[Jonathan Korecki @chefkorecki]

@yorudan @mooonbread Way to go Jordan!

[Jonathan Korecki @chefkorecki]

Ben and I stir-fried some beef top sirloin flavored with shoyu, miso, lemon and ginger in roasted beef fat and made a mushroom goo (sauce).

https://t.co/oOb31r1QQc

#chef #cooking #family #parenting #terroir #recipe #fooddaycanada #newtraditonalfoods