YAMASAN KYOTO UJI Kankoji－Japanese Rice Paste Umami Seasoning 12.3 oz | All-Purpose Fermented Seasoning, Rich, thick texture with a strong umami flavor, Marinade for Meat, Fish & Veggies 350g

I just started using Koji as an ingredient of my marinades for pork and chicken. It brings a great twist to the flavor and tenderness of the meat and resulting sauces.

Best koji for marinade! I use this on chicken, fish and meats! A little goes a long way. Helps break down toughness of the meat and what you're left with is amazing!

Does an amazing job of tenderizing cheap cuts of beef, ads a nice flavor as well.

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!

This is incredible item. I was amazed when my steak becomes tender After I applied and have it stayed for an overnight not to mention the taste is soo delicious compare to the one I cooking a matter of 2 hours after an application. This is an amazing product if you know how to use it.

Is ok, tried 3hr ok, 24hr tastes bit to funky bur that is the thing than produxt maybe

Not a big vegetable guy but this stuff is great on many food items. Brings out a very savory flavor in thing like cauliflower and asparagus. I’m ordering it for the third time. V

I picked up this koji paste after watching a Guga video on youtube where they were saying that it gave you the experience of dry aged steak without the lengthy dry aging process. I smeared a thin layer on the steaks and let them marinate for 48 hours in the fridge. Watching other videos on this ,I matbe should have applied a thicker coating. I wiped off the steaks and seasoned with smoked salt, pepper and garlic and put them in vacuum bags with smoked wagyu tallow. I cooked them sous vide for 4 hours at 129.5f and finished them on a grill over lump charcoal. There was a subtle but distinct difference in how the steaks came out. They were firmer than usual but still super tender and that umami flavor came through, almost reminiscent of cured meats. I cant compare to a true dry aged steak but I liked it and will be adding it to my recipe for perfect steaks going forward.