7 hours ago, gfweb said:Recently I saw an article, probably in the NYT, on using this stuff to for want of a better term, speed-age meat. The story is that it is fermented rice extract and has enzymes.
Any experience out in the eG universe?
No direct experience of using it but certainly of consuming it.
Shio (しお or 塩) means salt in Japanese. Koji (こうじ or 麹) can be rice, barley or soy beans infected with Aspergillus oryzae. Put the two together and you have shio koji which is indeed used as a tenderiser. It is a paste made from a mixture of rice koji, salt and water. It breaks down protein and starches. It also adds umami to dishes.
