Marukome Nama Shio Koji, 7.05 Ounce

Good starff

I saw this being used on a cookery program and yes marinating the chicken in it and washing it off before cooking is good very good xxx

Definitely works on the steak but the taste was too strong for me

Excellent if you want tender meat this is the product to use.

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.

Works great to marinate steaks. Creates aged steak taste in a couple hours. Easy to dispense and reseal.

Just grilled some steaks that were marinated overnight with this. Best steaks I had in a long time.

We put this on chicken thighs for 6 hours, then baked them at 375F for 45 minutes, and they were some of the best roasted chicken we ever ate. Great product!