Gluten Free Liquid Shio Koji

Very good, convenient form of shio koji. Great addition of umami to sauces, salad dressings, meats, etc. A great steak tenderizer as well, but applying more than a couple hours prior to cooking can result in mushy texture.

This stuff is amazing! I coated a flat iron steak with this then wrapped and let it sit for a couple of hours. Seasoned the meat and seared it on my stove. Super tender and succulent!

I bought this product for the first time, and I love it! I’ve been struggling to make tough beef tender—I’ve tried pounding it, marinating with olive oil, onions, even milk—but shio koji worked the best. I marinated half-inch beef ribs with the bone for 20 minutes using shio koji, sake, and mirin, then grilled them on the BBQ. The result was not only tender but also full of rich umami flavor! I also made an easy pickle by slicing cucumbers and marinating them with shio koji, a little vinegar, and sugar, then chilling them in the fridge for 2 hours. I highly recommend shio koji for all kinds of dishes!

It seemed to be a little saltier than I expected. It does tenderize the meat well and adds good flavor. I just need to learn how to use it a little better.

We love this stuff! Excellent on meat or fish

Steak that was chewy from same batch.Really good and tender.Marinated 2 hrs, sous vide 1.75 hrs at 133degs, pat dry, salt pepper garlic , seared with torch.WOW great flavor

If you don’t know anything about Koji - especially if you don’t, buy this immediately and transform every protein you cook into absolute ambrosia. I used it on a New York strip steak from a full roast. I had been struggling with steaks from this particular roast and simply couldn’t make them tender. It always turned out like boot leather, and im really good with meat on the smoker. After just one night marinating in Shio Koji, that previously almost inedible cut was transformed into the best beef I had ever eaten. It topped any minon or Kobi. Just hang on to your seat when you use won those cuts from a good butcher. I even marinade my pork belly in Shio Koji before dry curing and smoking - best bacon ever. The science and art of Koji is fascinating, and you should get the book Koji Alchemy, but you don’t have to know anything to use this. Just soak everything in it for a day or two. That’s literally all it takes to turn the mundane into a masterpiece. Shio Koji really is magic.

Not what I thought