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Marukura

SHIO KOJI RICE POWDER - THE AMAZING DRY BRINE FOR ALL MEATS

SHIO KOJI RICE POWDER - THE AMAZING DRY BRINE FOR ALL MEATS

Regular price $15.00 USD
Regular price Sale price $15.00 USD
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THIS IS A REALLY COOL PRODUCT, GIVE IT A TRY!

There is a certain fungus, which has, for the past few years, been taking over the menus of America’s top foodie establishments.

It’s called Aspergillus oryzae, otherwise known as koji, and chefs are slathering it on everything from salad dressings to steaks. Koji ferments food. Japanese cooks have used it for centuries to make soy sauce, miso, and natural sweeteners. They also use it to brew sake. It’s considered the national mold. Kind of like a microscopic mascot that imparts umami wherever it goes.

The science behind koji is less well-known. Its spores are fond of hot and humid environments (what spore isn’t?), and grows on cooked rice. As they get bigger, they release biochemical agents-protease enzymes that break down protein and amylases that digest starch. When mixed with, say, soybeans, the ensuing culture helps transform the concoction into soy sauce. But when applied to steak, koji does something amazing.

Its powerful enzymes slowly tenderize the meat. Innovative chefs have found that in just 48 hours, koji can turn a fresh-cut piece of beef into something that resembles, in texture and taste, a 45-day-aged steak. A koji-aged New York strip, properly cooked, will offer up the same nutty and funky flavor as one that’s been professionally cured, and with a touch of miso sweetness.

It's a very simple dry brine process.  Just rub the shio koji rice powder on the meat and place in the refrigerator uncovered on a wire rack for 48 hours.  Scrape off the koji powder, rinse the steak, pat dry and season as usual. 

1 packet is 1.58oz.  That is enough for a 2 pound tri-tip and 2-4 steaks.

Video: How to get a 45 day aged steak in only 48 hours:  Cooking with koji (and science!)

Video: Sous Vide Koji Rice experiment - dry aging in 48 hours - does it work?

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