I just recently made salted koji ↓.
And I’m loving it.
One of the things I was interested in using my salted Koji for was “tofu cheese”.
I saw other people making it, and I needed to try it myself.
It’s super easy to prepare.
You remove excess water from tofu.
Cover the tofu with salted Koji.
Let it rest in a refrigerator for several days (I waited for 7 days).
And the tofu tastes like cheese!
That’s what it looked like after 7 days.
You can’t really see any difference, but you can tell that the texture is a bit different, smoother and denser.
I removed the Koji.
I can’t say it tastes like cheese, but it definitely developed the cheese-like Umami and creaminess.