Gluten Free Liquid Shio Koji

This product fills the gaps when my koji rice supply is low. Aside from providing rich umami flavor, I value the enzyme rich character which makes things more digestible for my iffy stomach. Its is the secret “umph” in my cooking. Its a great alternative to salt or soy sauce. From tenderizing meat, to enhancing flavor, I use it for marinades, dressings, and broths.

Hanamaruki is the only company that produces a liquid shio koji seasoning like this, with no rice solids. Because it is crystal clear, it can be used in much the same way you might use soy sauce, and I find that mixing it with soy sauce in my favorite Japanese recipes creates a new and interesting combination of flavors. There's really nothing else like this on the market, except to say that the closest thing I've had, other than traditional shio koji, is maybe a 100% wheat shiro shoyu or "golden tamari". I've been cooking Japanese food all my life, but only discovered this product in my mid 50s, and from the first taste, I knew it would be a permanent staple in my pantry. Highly recommended for people who enjoy Japanese cuisine.

Used this on boneless chicken breast and it added SUCH amazing flavor! Now I can’t imagine not using this to use along with seasonings for all meat and poultry.

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.

I use it to make tsukemomo and shioyaki. This enhances almost everything!

I bought and used this to make Koji focaccia bread for my kids adult kids at their request (they had it in a restaurant and really loved it). It is a lot for the amount used for this one recipe but worked fantastic!

Not what I thought

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!