For the Koji-Pressed Lamb: Place lamb and shio koji in a shallow baking dish. Cover and refrigerate 48 hours. The next day, heat oven to 300°F. Brush off the majority of the koji and liberally season the lamb with salt. Wrap in fig leaves and set aside. In a deep hotel pan, add chicken stock, white wine, onions, and garlic. Add wrapped lamb and roast 4 hours, or until the lamb is tender. Unwrap lamb. Increase oven heat to 400°F and roast additional 25 minutes. Let rest, reserving the lamb and braising liquid separately. Once cooled, pick and press the lamb meat into a terrine mold. Cover and refrigerate 24 hours.

For the Chile Vinegar Jus: In a sauté pan over medium-high heat, sweat shallots, garlic, and chiles until alliums are soft and translucent. Deglaze pan with wine and vinegar. Stir in bay leaves, fig leaves, black peppercorns, and coriander seeds. Reduce heat and cook until liquid is reduced by half. Add lamb stock and reserved Koji-Pressed Lamb braising liquid. Continue to cook until the liquid is reduced by half. The mixture should be just thick enough to coat the back of a spoon. Strain through a fine chinois and reserve.

For the Chermoula Yogurt: In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Braised Daikon: Heat oven to 350°F. On a work surface, liberally season daikon with salt. Transfer to a cast iron pan over high heat. Sear on both sides until well charred. Add equal parts wine and lamb stock to submerge. Roast until daikon is fork tender. Set aside.

To Assemble and Serve: In a cast iron skillet over high heat, sear 1 portion Koji-Pressed Lamb 7 minutes. Flip and add figs and Braised Daikon to the skillet. Reduce heat and cook until figs begin to caramelize and Braised Daikon is warmed through. Wrap crisped Koji-Pressed Lamb in a shiso leaf and transfer to the center of a serving plate. Arrange roasted figs on one side of the Koji-Pressed Lamb. Spoon desired amount Chile Vinegar Jus on the opposite side of the Koji-Pressed Lamb. Place Braised Daikon next to the Koji-Pressed Lamb. Spoon Chermoula Yogurt over top.