The magic of shio koji, plus a sneak peek into recipe developing for my Essential Preserving Handbook
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As springtime rolls on, I’m deep into recipe testing for my new Essential Preserving handbook, and after many requests, I’m going to being sharing some of the recipes I’m playing with as I develop them.
My hope is to give you a peek into my process, but also to develop them alongside you: Writing and cooking solo from home can be isolating work, and it’s so fun to engage in the collaborative aspects of culinary work, in this case talking through things as I experiment.
So without further ado, here’s the first, one of the ways I repurpose tofu that’s about to go off. This isn’t ‘preserving’ in the sense of long-term, shelf-stable storage, but one of my goals in writing this book is for ‘preserving’ to include repurposing and extending usability even in a shorter-term sense.
My focus remains on more shelf-stable preservation methods (fermentation, canning, drying, etc. etc. etc.) but in looking to the past, when we adopt a cooking mindset rooted in preservation and sustainability, it includes thinking of how to get the most use out of everything, and make it last longer (even if longer is just a few days).
Whether that’s reusing food scraps, or making something like this tofu feta that will help us save an ingredient even if just for an extra week or two, preserving as a concept can be adapted and shaped in whatever ways it needs to be to fit our individual cooking practices.
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