Marukome Nama Shio Koji Umami Ingredient, 200 g

I bought it as bulk. The date was a little close but I've been keeping them in fridge. Cheap meat tastes even better if marinated in it before.

I like to seasoning pork meat, make the meat becomes tender!!

Excellent

Shio Koji is Japanese Culinary Alchemy at it's finest. If you are just beginning your journey into the magic of Ship Koji, this is a worthy first step. Pre made, this will give you a very close mixture to the home made versions the experienced cook make themselves. I will leave you with a warning though: once you've experienced the extra Umami that Shio Koji add to your food, you will almost be reluctant to prepare meals without it.....

This may be slightly dear , but it's definitely worth trying. Best to marinate overnight though . Steak had the flavouring of dry aged No

Makes tender meat

Bought this after watching James Martin using it to temderise meat and it definitely works. Have tried it on red meat and chicken and it makes it so much more tender. I am just unsure how long you can keep the pouch once it has been opened as writing it all in Chinese.

Not for me - negligible tenderising and nasty taste

味はもちろん、容器が良い。少し使って蓋を閉めてまた使える。

Can’t live without it. Bland with slices chicken breast, kept in refrigerator, make perfect breakfast meat

手離せない安定のものです！！

小岩井のプレーンヨーグルトとこちらの塩麹を 大さじ1混ぜてこして、1日寝かせて 発酵クリームチーズ的なものを作ってます。 チューブなので使いやすいです。

New experience for me. Recently purchased grass fed beef very lean and tasty but not tender. After using shio koji transformation was unbelievable and I have tried many marinades and techniques.After just a few hours grilled a couple of New York strips and they were superb in tenderness and enhanced flavor. I will extend marinade time for emulating aged beef.