Amino Pastes and Shio Koji: Enzyme Marinades
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Origin
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Description
Shio koji — koji mixed with salt to produce a wet paste — is one of the most practically useful applications of the koji enzyme principle. The paste is applied directly to protein as a marinade: the koji's proteases and amylases attack the protein surface, tenderising the meat and producing free amino acids (for umami) and simple sugars (for Maillard browning enhancement). A 24–48 hour shio koji marinade produces results in texture and Maillard browning that would otherwise require 3x the cooking temperature.
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The Thread
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Flavour Context
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Pillars V — VII
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