Description
Koji mold (Aspergillus oryzae) enzymes break down proteins and starches while salt controls microbial activity.
Technical
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.
Culinary Significance
Creates buttery-soft textures in proteins and deep umami flavors while adding subtle sweetness from rice fermentation.
Science
Primary Reaction
Enzymatic proteolysis (EC 3.4.21-24)
Parameters
Temperature
12°C optimal
4°C to 18°C range
Time
60 hours
48 hours – 72 hours
Equipment
Non-reactive container (glass/ceramic)CheeseclothWeight for submersion