What miso, koji, and vinegar actually do to food at the molecular level.
📚 2 Fundamentals
What You'll Learn
You will learn what each enzyme does, how temperature changes the speed, and when to stop a marinade.
Enzymes work on a clock
Protease cuts protein into amino acids. It does not stop when the meat is perfect. Two hours is seasoning. Two days is mush.
Set an alarm for a koji marinade. I have ruined good pork by trusting my memory.
Did you know?
Koji mold is Japan's national fungus, designated in 2006. No other country has an official national microorganism.
Pro Tip
Refrigeration slows enzymes but does not stop them. A marinade keeps working overnight in the fridge.
