J009005 DBA 4012 GuidePromotingLow NoServes - Flipbook - Page 11
KOJI SPICE
INGREDIENTS
40ml Seedlip Spice
25ml Parsley Verjus
35ml Koji Banana Skin
METHOD
To make your Parsley Verjus:
1. Mix together 1 bottle of good quality Verjus and 75g
parsley.
2. Vacuum pack the mixture and leave to infuse for 24 hours.
3. Once ready, strain the liquid.
To make your koji cured banana skin:
1. Save leftover banana skins and rub them with Koji
(- 3% to the weight of the banana)
2. Vacuum pack the Koji skins and leave for two weeks.
3. After two weeks, add to a dehydrator and leave until
completely dry.
4. Once dry, add to the blender and blend into a fine powder.
5. Now add 150g of powder to 1000ml water and leave to
infuse for 1 day.
6. Finally, fine strain the liquid.
Now your Parsley Verjus and Koji Banana Skin are ready, pour
the liquids and Seedlip Spice over ice in a coupe and stir.
