Shio Koji as a meat treatment

[gfweb]

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?

 

 

[Vapre]

I got Koji Alchemy during the pandemic and got a few GEM Culture Koji Starters but never really got into it, had a few other hobbies get in the way. I know Rich Shih is one of the foremost experts on it (here's his site: OurCookQuest) and here's an ATK article about shio + meat: The Magic of Shio Koji | America's Test Kitchen

Edited 9 hours ago by Vapre (log)

[AAQuesada]

There was a local Chef here in LA that did a Koji Pork chop that was super popular at the time. To me it had a bit of a cured / hammy flavor. 

[liuzhou]

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.

 

 

Edited 3 hours ago by liuzhou (log)