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Other · Sauce / condiment
Maizo Corn Masa Miso
A miso-style ferment built from fresh nixtamalized corn dough, jasmine rice koji and salt, matured a little over two months at room temperature. Intensely sweet, fruity and floral, it caramelizes on the grill and cures flat white fish.
- YieldServes 8
- Hands-on1 h
- Total67 d
- Difficulty
Ingredients
- 350 gfresh masa (nixtamalized corn dough), fresh dough only; not instant Maseca
- 200 gjasmine rice koji, made by the pearl barley koji method with rice in place of barley, or use barley koji you already have
- 20 gnon-iodized salt
- to tastenon-iodized salt, for sprinkling over the surface
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