We use Umami Rub — or more precisely, Shio Koji — primarily as a meat tenderizer. The koji culture allows the meat to mature from within. Unlike dry aging, there are no trimming losses and no special equipment required.
A generous handful of rub on chicken, beef, or pork, left to marinate for a few hours, results in beautifully browned meat with an incomparable depth of flavour. We tested it side by side — the difference is remarkable. Because koji makes umami.
Marinating times:
Chicken: 2 hours at room temperature
Beef steak or pork loin: 4 hours at room temperature, or overnight in the refrigerator
Larger beef & pork cuts: 6 hours in the refrigerator
Ingredients: barley, cultures (Aspergillus oryzae), salt
Producer: Augora Fermente
Net weight: 350g
Origin of barley: organic mill Frauenlob
