We use Umami Rub or in the technical term Shio Koji most of time as a tenderizer of meat. The bacterium allows the meat to mature. Compared to dry aging, however, there are no losses - no annoying sections and no special equipment are required.
A large handful of rub on a chicken or a piece of beef, pork and after a few hours of marinating, your meat will not only be wonderfully browned - it will also have an incomparable taste. We tested it in comparison - the difference is striking. 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
Beef & pork larger pieces: 6pm in the fridge
Contents: barley, cultures (Aspergillus oryzae), salt
Manufacturer: Augora Fermente
Filling quantity: 350g
Origin of barley: organic mill Frauenlob
Umami Rub | Shio Koji | Augora
In order to send the product safely, it is sealed in a vacuum bag.
The product contains active cultures, which means that the fermentation process continues continuously. Therefore, the vacuum can be inflated due to the temperature.
Please remove the product after delivery and keep it in a glass jar in the refrigerator. This extends the shelf life.
Fleischart Dicke des Fleischs Shio Koji-Marinierzeit bei Raumtemperatur Hühnerbrust 1,5 cm 30 Minuten Ganzes Huhn - 2 Stunden Rindersteak 2 cm 2-3 Stunden Schweine-
kotelett
1 cm 1-2 Stunden Lamm-
kotelett
2 cm 2 Stunden Entenbrust 2 cm 2 Stunden Garnelen - 15-30 Minuten - Die angegebenen Marinierzeiten sind Richtwerte und können je nach persönlichem Geschmack und Fleischschnitt variieren.
- Es ist ratsam, das Fleisch vor dem Kochen von überschüssigem Shio Koji abzutupfen, da es bereits die gewünschte Zartmachung erreicht hat.
- Shio Koji hat einen salzigen Geschmack, daher ist es ratsam, die Menge an zusätzlichem Salz in den Rezepten zu reduzieren.
- Größere Stücke Fleisch sollten im Kühlschrank und über Nacht mariniert werden, um die Lebensmittelsicherheit zu gewährleisten
