Shio koji as tenderizer

Since having dried Koji, I keep a jar of Shio Koji ready for seasoning, pickling and tenderising meat. 

To make Shio Koji, I use the ratio of 100gm dried Koji, 200gm water to hydrate and 30 gm salt, making it a 10% salt Shio Koji. This way it is easy to use, when I make lactic fermentation and need a 2% brine, i can use 20% of Shio Koji instead. It adds a unique umami flavour to dishes. 

For meat, marinate with Shio Koji helps to tenderise it. I tried it on this beef rib meat, marinated for a day. After grilling, the meat part is definitely more tender than normal.