Techniques that use miso, koji, or a salt brine to change food over time.
What You'll Learn
You will learn how much to use, how long each technique needs, and the signs that it has gone too far.
Set a timer, not a reminder
These techniques keep working whether you are watching or not. Two hours and two days give completely different results.
Write the start time on the bag with a marker. I have lost more good pork to memory than to bad technique.
Did you know?
Japanese home fridges often hold a nukadoko, a rice bran bed for pickling. Some families have kept the same bed for decades.
Pro Tip
Start with half the koji the recipe suggests. You can always marinate longer, but you cannot undo over-tenderised meat.
