Vegetable Charcuterie with Koji

This is my recipe for savoury, smokey, delicious umami rich vegetable charcuterie made using koji.
This has an incredible flavour, it really is something special, simultaneously very meaty but still with the beautiful flavour of the vegetables too. I'll also show you how I use the vegetable charcuterie in a dish off my tasting menu at the end of the video.
Full recipe bellow.

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Vegetable Charcuterie Recipe / Technique

Cook the vegetables - you can do this with other methods but for consistency of doneness and moisture content I cook the vegetables sous vide at 85C for three hours (this might seem like a long time but it gives consistently great results).

Smoke the vegetables - You can use whatever smoking method you prefer. I tend to use a small handheld smoking gun as I work on a relatively small scale and like the ability it gives you to use interesting unusual smoke flavours.

The Botanical Cure (use at 2.85% weight of cooked veg)

70g Salt
20g Black Pepper
9g Juniper

Mix the ingredients and blend to a fine powder. Add 2.85% weight of cooked vegetables at the curing stage and allow to cure in the fridge for 2-5 days.

Remove the cured vegetables from the fridge and pat dry.

Innoculate with koji spores -
Mix 2g koji spores in 30g rice flour and sprinkle this over the cured vegetables.

Incubate the vegetable charcuterie at 90% Relative humidity at 30C for 36 hours.

Once the vegetables have a fine layer of koji weigh the veg and log its weight, then gently dry it either in a dehydrator or by ear dating until it has lost at least half its weight - even more for a more intense product.

Finally optionally marinade the vegetable charcuterie in oil if desired to round out its flavour and add richness.

Video Timestamps -

00:00 Intro
00:47 Koji
01:49 The Technique
4:10 Finished Vegetable Charcuterie
4:52 Using it in a dish