So I got a random text message from my chef today that reads "Try to look some science about miso marinade process and print out for us"...I thought about it from the view of miso marinaded fish(salmon especially) and keep telling myself in my head that because of miso's high salt content it would pretty much make asian gravalax if left on the fish too long but can someone give me a Idea of where to look for information like this? I have been reading Molecular Gastronomy by Herve Theis(sp?) and I am almost certain the book will cover this in some way but I have not found the chapter yet. tl;dr What does Miso marinating a product do to it on the molecular level? Thank you in advance!
