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
