RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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Koji-Aged Duck Breast
Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà
Golden Chicken
Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco
Koji-Pressed Lumina Lamb
Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s
Sherry-Glazed Short Rib
Coffee Koji, Calabaza Purée, Roasted Shallots | Chef Brian Nasajon of Beaker & Gray
Koji Ice Cream
Poached Rhubarb, Rice Meringue, Plum Jus, Pink Peppercorn Crumble | Michelle Fried of Sons & Daughters
Crispino Iceberg
Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia
Koji-Cured Pork Chop
Wood-Fired California Grapes, Bone Jus, Lemon Zest, Chives | Chef Terry Koval of The Deer and The Dove
Koji-Roasted Beets
Pistachio, Lemon, Vanilla, Orange, and Daikon | Chef Fiore Tedesco of L’Oca d’Oro
Charcoal-Grilled Chicken Wings
Koji Marinade, Salsa Macha, Chicken Salt, and Lemon | Chef Spencer Bezaire of Eszett
Black Sesame Miso Ice Cream
Koji and Coffee Shoyo | Chefs Evan Burgess and Pedro Mederos of E&P DMPLNGS
