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Recipe for Spacey Antarctician Grilled Salmon with Salted Koji

December 11, 2016

Food Report for the 11nd of December 2016.


Spacey Antarctician Grilled Salmon with salted Koji -: (for 7 Space cadets or they Antarctic equivalent)

1 packet of Grilled Salmon with salted Koji (from Kyoku syoku) / person
1 packet of flavored Deep-Fried Eggplant (from Kyoku syoku) / person
2 Cup + (120 ml of water / person)
1 Cup of Rice / person

Note: Other recipe like this will come so please stay tune.

Step 1: Add 1 cup of rice with 2 cup of water in pressure cooker.

Step 2: Boil the 120 ml of water per person that is left left.

Step 3: Open both packets and get the inside bowl next to the plate.

Step 4: Serve the rice once it is ready

Step 5: Verse 50 ml of hot water in the Grilled Salmon with salted Koji container. Wait 1 minutes.

Step 6: Verse 70 ml of hot water in the flavored Deep-Fried Eggplant container. Wait 1 minute.

Step 7: Mixed the eggplants and the salmon along with the rice for a delicious meal.

Step 8: Enjoy.

Koji, or Aspergillus Oryzea, is a fungus, similar to yeast use in east Asian cuisine, used for making food like soy sauce, sake and shōchū.
The more you know.

This was the last time we had this type of meal for the desert portion of this mission. We were eager to have this meal and sad at the same time, knowing it would be our last time for almost half a year. This time we had a salmon recipe, not too unlike the first time, but very different, it was very delicious mixed in with rice and the eggplants.

Thank you and as always please try this at home.