Miso, koji, and vinegar do work that heat cannot. These recipes let time do part of the cooking.
🍳 2 Recipes
📚 2 Fundamentals
🥢 2 Ingredients
What You'll Learn
You will learn what enzymes do to protein, why fermented acid tastes rounder than vinegar, and how to time a marinade.
Let time do the work
Shio-koji on pork takes two minutes of your time and eight hours of waiting. The waiting is where the flavour comes from.
I keep a jar of shio-koji in the fridge all year. It turns cheap pork into something worth serving.
Did you know?
Shio-koji only became a home staple in Japan around 2011. The technique behind it is several hundred years old.
Pro Tip
Add miso after the heat is off. Boiling drives the aroma out of the pot and leaves only the salt behind.
