Pork Belly, Milk Curd, Roasted Koji, Sesame, Kombu, Smoked Pork Rib Broth

In this recipe I have decided to use koji-cultured rice as an ingredient instead of using it in its traditional fermentation role. The rice has a delicious sweetness and an aroma of freshly baked bread, which is enhanced by roasting. It is combined with sesame seeds and kombu, forming a textural layer on top of slow-cooked pork belly and ginger-infused milk curd; the dish is finished with a