Marinating with Koji - Recipe cooking notes

The rule of thumb is weigh whatever you're marinating and add 10% of that weight with Koji marinating sauces.

Remember too much is too salty, or more is not better

Penetrate the food that you're marinating with holes or slices so the marinate will penetrate and soak in for a better and quicker enzyme reaction.

Cut your items to the appropriate size and put them into zippered bags or glass containers.

Add the Koji marinade into the bag - 10% of total weight - 

Massage into the proteins or vegetables

Marinade vegetable vegetables for half a day in the refrigerator

For proteins like meat and seafood, let's stand for one hour to 1/2 day in the refrigerator. Then place directly into oven or on frying pan to cook.

Please note high heat will tend to burn the koji.