Shio koji: A flavor-bomb marinade for meats and more

Your Recipe of the Day No images? Click here Shio Koji (Koji Marinade) Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma.  Rich in protease and amylase enzymes that can break down proteins and starches, respectively, shio koji can be used as a marinade for meats, fish, and vegetables. It imparts savory and subtle sweet notes to foods while also tenderizing them. Along with its use as a versatile, flavor-boosting marinade, shio koji can be blended and added to sauces to provide them with an extra umami pow. Read More → The Main Ingredient Granular Rice Koji We like to use Cold Mountain rice koji when creating this savory marinade. Shop Now   Explore Japanese ingredients and recipes How to Stock a Japanese Pantry: 13 Indispensable Ingredients Japanese Recipes     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

A True One-Pot Wonder: From Our Partner

Sponsored     SPONSORED A New, Chic Dutch Oven, Just in Time for the Holidays Milo is known for making luxury kitchen essentials affordable—and we're sharing one of our favorites from Milo's line of products today. Inspired by the ever-chic French, the Classic Dutch Oven is our go-to cooking vessel for flavor-rich stews and crusty sourdoughs. It's even handy if you just need to boil water. This is because the beautiful enameled cast iron offers even heat distribution, making it a stovetop staple that you'll pass down to your grandkids (if they're lucky!). It also looks pretty great on a dinner table, and is a cinch to clean. Plus, you don't need to season it; it's ready to go right out of the box. Choose from black, white, or a new (exclusive!) emerald with a brass knob, and get cooking.   Get 15% Off With Promo Code SERIOUSEATS Offer ends December 12, 2019 at midnight Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Dry-brining is the best way to brine meat, poultry, and more

What's new on Serious Eats No images? Click here FEATURES Dry-Brining Is the Best Way to Brine Meat, Poultry, and More​ Here at Serious Eats we're big proponents of "dry-brining," a term that always seems to elicit a lot of questions and confusion. We're here to clear things up on that topic, so that nobody gets too salty arguing with their loved ones about how to best cook a perfect roast. Read Now EQUIPMENT We Designed the Ideal Cutting Board Just for You Learn More FEATURES Authenticity? These Filipino Chefs Aren’t Concerned​ Read Now Email Continues After Ad Below EQUIPMENT The Chinese Cleaver Is a Serious Contender for Best All-Purpose Kitchen Knife​ Learn More EQUIPMENT The Mandoline Isn't a Fancy Chef's Tool—It's a Kitchen Staple​ Learn More PODCAST Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the Business of Baking Listen Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe