Green Pepper Miso
Cream Cheese and Saltines
Chef Moe Kuroki of The Koji Club | Brighton, MA
Adapted by StarChefs | May 2024
INGREDIENTS
Green Pepper Miso:
Yield: 6 quarts
700 millimeters soy sauce
400 millimeters mirin
600 grams granulated sugar
300 grams dry rice koji
1.6 kilograms green bell peppers, seeded and diced
To Assemble and Serve:
Cream cheese
Saltines
METHOD
For the Green Pepper Miso:
In a pot over medium heat, bring soy sauce, mirin, and sugar to a simmer. Remove from heat, then stir in rice koji. Cover pot and let sit overnight. The next day, add peppers. Return pot to medium-high heat and bring mixture to a boil. Reduce heat and skim any impurities that rise to the surface. Continue cooking until desired thickness is achieved. Let cool and transfer to an airtight container. Reserve.
To Assemble and Serve:
Add 1 scoop cream cheese to a ramekin. Top with 1 spoonful Green Pepper Miso. Serve with saltines.
