TDC CALENDAR: FEBRUARY 2021
Inspiration
We wanted to explore the theme of Chinese New Year through a contemporary lens and were very keen to experiment with Baijiu and other traditional ingredients. The classic and fresh Highball cocktail is a staple in Asian bar culture, providing an ideal canvas for our drink development.
When it comes to flavour, China is one of the most rich and diverse regions in the world with an abundance of foods, spices, beer, wines and spirits. One ingredient, originating from Japan, is fundamental to Asian cuisine and responsible for that iconic umami flavour: koji!
What is Koji?
Koji is technically a mould, but don’t be deterred by that. This specific type is know as Aspergillus Oryzae and you’ve probably been eating koji rice products your whole life – ever had soy sauce, sake, or miso? Essentially, the fungus is scattered over polished rice and contains enzymes that break down the starch inside, releasing sugars that it then uses to grow. In doing so, it develops unique flavours that can’t be found or made anywhere else in the world. Koji rice is used alongside yeast in brewing, and to make spirits, by releasing more nutrients during fermentation; the koji is capable of breaking down rice, soy beans, and other raw materials that yeast cannot.
How do I use it?
Koji is super easy to prepare and extremely rewarding to use – you’ll become the best cook and/or mixologist in no time. First, order some koji rice. When it arrives, pour about 200 grams into a bowl then get your hands in there, break up the grains and rub the rice together until aromatic, then add about 50 grams of sea salt (not table salt, it can kill koji!), and cover with water. Mix everything well then transfer to a jar, making sure the surface to the rice is covered with liquid. Stir it daily for a week and, as the koji ferments, it will get darker, sweeter and begin to develop some brilliant flavours. After a week or two, it’ll continue to get richer and can be used to marinate meat and fish, as well as making delicious fermented cordials and drinks!
How do I drink it?
We used our koji in fermenting cucumber to create a fruity savoury cordial that is both floral and salty, giving our cocktail a depth and richness that can stand up to a spirit like baijiu. Once your koji is ready, try using it to ferment anything you want. The great thing is, koji will help break down and develop flavours with whatever you give it to work on, so the possibilities are endless and can give way to some very interesting drink flavours.
The Spec 🥒
25ml Baijiu
35ml Koji Cucumber Cordial*
100ml Soda Water
*Koji Cucumber Cordial: mix 3:1:1 chopped cucumber, koji rice and lime zests. Leave to ferment for 1 week before straining through a cheese cloth and fortifying with Lillet Blanc in a 3:1 cordial to Lillet Blanc ratio. Store in the fridge for up to 2 weeks.
The Method
Build in a highball glass with ice and soda. Garnish with a ribbon of cucumber.
HOW WE SHOT IT 📸
Simply put, our original vision for this shot just did not work. We’d planned a layered set of printed surfaces and strategic lighting to create depth, using a variety of traditional Chinese patterns as subtle cultural cues.
The mood boards looked great, but when it came to the reality our whole concept just felt a little… dated. We were keen to break away from cliché, so, remembering that the creative process is often full of obstacles, we used our initiative and took a step back to find a new perspective.
Retaining the important ‘lucky’ colours of red and gold, we reimagined our set in more modern context, utilising perspex and vivid lighting to create a scene reflective of China’s high-rise metropolises and cutting-edge tech culture.
THE RESULT
How we like it
Staying on the koji train, we paired our refreshing spritz with some crispy koji marinated hot wings – the most tender and delicious wings you will have in your life.