What You Need to Know
Proteases (acid, neutral, and alkaline types) hydrolyze meat proteins into umami-rich peptides and free amino acids while amylases convert residual starches into simple sugars. The 10-12% salt concentration selectively inhibits pathogenic bacteria while allowing enzymatic activity.
Creates buttery-soft textures in proteins and deep umami flavors while adding subtle sweetness from rice fermentation.
Key Parameters
Temperature
12°C
4°C - 18°C
Time
60 hours
48 hours - 72 hours
Equipment
Non-reactive container (glass/ceramic)CheeseclothWeight for submersion
Steps
- 1.
Shio-koji chicken (Modern Japanese izakayas): Creates yakitori-ready texture without mechanical tenderizing
- 2.
Koji-cured salmon (New Nordic cuisine adaptations): Alternative to gravlax with deeper flavor development
The Science
Primary Reaction
Enzymatic proteolysis (EC 3.4.21-24)