chaganju KOJI -Japanese traditional all-purpose umami seasoning of rice paste for aging marinade- 12.3oz【YAMASAN】

I marinated chicken pieces in the mixture of Koji, garlic and ginger paste for four hours in fridge and deep-fried them (with a seasoned coating). The meat came out very soft and juicy.

We have ordered this many times, happy with the price and quality and like the squeeze package option over a tub

I saw this beautiful Japanese marinade on one of my favorite YouTube shows called dinner party tonight and after purchasing it I can say that when they called it the Marinade of King's, they weren’t joking.I used it on salmon fillets, just coated them, let them marinate, and broiled. The result? It tasted like something you’d pay $40 for at Nobu. The flavor was so rich and layered, like years of expertise packed into one bottle that made dinner for me. And all I had to do was broil some fish on a random Thursday! Yes, please. I’ll definitely be buying more fish now.As I’m writing this, I’ve got chicken and zucchini marinating to test it out again. I’m obsessed. Just a heads-up—if you’re using this don’t add extra salt. It’s already seasoned perfectly. Hands down, one of the best food “shortcuts” ever.It takes them a long time to make, but I get to enjoy it instantly. Highly recommend!

The squeeze container allows easy use of the Koji rice. I thought it was initially a Koji rice cream but it’s actually the whole rice kernels in it’s fermented sauce plus salt and sugar additives. I used a bit too much on my first steak marinade and it turned out salty.

I've been using Chaganju Koji to marinate meat, and it makes everything so much more tender and flavorful. Lately, I’ve started experimenting by adding it to my homemade pickle recipe—and I love the result! It’s such a versatile ingredient that adds a wonderful depth of flavor.

I use it on sirloin thick cut steaks. I trim the silver skin and gristle. Rub with koji and place in apan on a rack uncovered for 24-48 hrs. It tenderizes and gives an aged flavor and tenderness. Rinse before cookong and season. Great stuff.

I need to try this a few times to know. I would say let it marinate overnight and put on a thin coat of this. Don't let it get clunky and chunky. A THIN coat would make it work better as a marinade

This is the best way to make beef shine. Two or more days in the fridge. Worth the time,wipe off then grill.