Marukome Nama Shio Koji, 7.05 Ounce

I used to use this Shiokoji in Japan and used to bring it back from Japan. I absolutely love it and am so happy that I can buy it in the US. The packaging makes it easy to use and store. I usually use it to grill salmon, just spread some on top (a little bit goes a long way!) of the salmon either just before you grill it (I use an air fryer) or marinate it 10-15 minutes before - no need to add any sauce or seasonings afterward. The Shiokoji creates this beautiful, flavorful crust. Shiokoji can also be used for meat (chicken, pork, beef) - makes the meat very juicy - as well as vegetables or just to season dishes. There are lots of recipes on the internet to try. If you want to specifically search for Japanese recipes use 塩こうじレシピ in the search bar and use Google Translate to translate the recipe.

Love this for a dry aged type flavor on steaks. Just be careful in choosing cooking methods. Steaks color rapidly after use when searing. Recommend sous vide or reverse sear.

I've been getting into Japanese cuisine, and one of my cook books, Preserving the Japanese Way, had a recipe for Shio Koji pork chops. I tried to find it at several different grocery stores in my local Chinatown, but none of them carried it. Looked on and was happy to see that they carried it, so I picked up a bag.I just finished eating my pork chops which had been marinating for three days. They are the best pork chop I've ever made, so flavorful and tender. This is definitely going to be an item I regularly keep in stock in my kitchen from now on.

Awesome fro Marinating steaks! Love the earthy umami flavor it brings to beef! *** UPDATE Still tastes great but the seller just upped the price $3. That is a 40%increase in one month. Found another seller with same original price just have to order two which I normally do anyway. Lowering to 3 stars.

I like this salt package and it makes my chicken very flavorful. A little go a long way. The only issue is that the expiration date is short. This is the only issue I have with ordering edible food online.

Let a NY Strip marinade in it for 2 days. Fried in skillet to an amazingly tender cut with wonderful flavor.

Package contains Koji rice slurry. I used 2 table spoons to marinate a steak for 2 days in the refrigerator. After 2 days sous vide the steak and grilled to create a seared crust. As a comparator, also cooked a steak without koji. The koji treated steak was more tender. Almost like a tenderloin. Completely changed the texture of the meat. The koji meat had a slight taste of wostershire sauce. Have to try it on chicken and veggies. .

Recipe on MadeIn website for steak frites. Rub 1/4 cup of koji on steak. Plastic bag in fridge overnight. Sear, oven, baste. Delicious. Read that it creates a dry aging effect.