Marukome Nama Shio Koji Umami Ingredient, 200 g

I bought it as bulk. The date was a little close but I've been keeping them in fridge. Cheap meat tastes even better if marinated in it before.

Shio Koji is Japanese Culinary Alchemy at it's finest. If you are just beginning your journey into the magic of Ship Koji, this is a worthy first step. Pre made, this will give you a very close mixture to the home made versions the experienced cook make themselves. I will leave you with a warning though: once you've experienced the extra Umami that Shio Koji add to your food, you will almost be reluctant to prepare meals without it.....

This may be slightly dear , but it's definitely worth trying. Best to marinate overnight though . Steak had the flavouring of dry aged No

Makes tender meat

Looks great Supposedly an alternative to MSG - I will make Chinese at the weekend. Well packaged.

Brings a new taste to your meat you won't regret buying it.

Not for me - negligible tenderising and nasty taste

Arrived on April 8th 2025 and sell by date is 23/05/25 !!!!

ふつうの市販の塩麹

New experience for me. Recently purchased grass fed beef very lean and tasty but not tender. After using shio koji transformation was unbelievable and I have tried many marinades and techniques.After just a few hours grilled a couple of New York strips and they were superb in tenderness and enhanced flavor. I will extend marinade time for emulating aged beef.

手離せない安定のものです！！

I completely disagree that this is comparable to using salt in a dish. I don't eat meat, so I used this on tofu and it completely transformed both texture and taste. Turned my otherwise bland tofu into this amazing soft, moist, cheesy and slightly salty deliciousness that is difficult to describe. If you've ever had the flaming cheese (Saganaki) at a Greek restaurant, that's what it reminds me of. I used extra firm tofu, sliced the well drained block into desired thickness, brushed with shio koji, marinated in fridge 2-3 days, pan sautéed. Keep a close eye on it as it burns easily. This will create a nice charred outside layer on whatever you are grilling/ cooking. The enzymes in the koji actually ferment your food so I would recommend marinating at least 8 hours or overnight. Shipping from Japan was faster than expected, less than 2 weeks. I love this so much that I ordered the 20 oz. tub of Cold Mountain Koji (not available on Amazon). Check out this Japanese website, which has more info on the product, how it's made as well as recipes: http://www.kojiya.jp/shiokoji/

生きててお肉に浸して使用してます！ 柔らかくて味もつきます。