Koji-aged steaks - has anyone tried?

This seems pretty cool and I'm tempted to run out and get some Koji rice and a good slab of steak. Just curious if anyone's tried this method:

https://www.popsci.com/cook-steak-koji-fungus

With a rice flour coating and koji spores, I've gotten a sort-of aged beef in 3 - 4 days. It's not really the same as a dry aged steak ... most notably, it has a sweeter taste. Not bad, tho. Here's a Ted Talk from the guy who's probably the godfather of using koji with steak and other proteins.

Not really expecting the same effect as dry aging but it seems like a decent/natural way to tenderize.

in an episode of 'It's Alive with Brad' on Bon Appetit's youtube channel, Brad Leone uses koji on short ribs, chicken and shrimp.

https://youtu.be/bIqUT78mnvg

I tried this with some thick cut sirloins from a local butcher. I’d agree that the flavor is not traditional ‘dry aging’ but they were probably the best sirloins I’ve ever prepared at home. It’s worth a go for sure! I finished them off in cast iron with butter and just used S&P. https://greatordie.com/techniques/koji-aged-steak/

-MP

We tried this. I used Cold Mountain rice koji to make shio koji by adding salt and water to dried koji rice and letting it ferment for 2 weeks. I made a couple loaves of koji bread with it and had the rest sitting in the fridge. I blended it up with a stick blender and used it to marinate a NY Strip steak from the depths of the freezer for a couple days. Grilled it up and...it was fantastic. It's not a great pic but it had a great crust and we loved the savory/umami flavor from the koji.