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

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.

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

Super tasty. Adds a ton of flavor when used as a marinade for grilling meat. Also great for pickles.

Like the packaging, product performed as expeted.

Read about Koju In Cooks' Illustrated (my cooking bible). Gave it a try grilling chicken and fish. It adds a umami depth as promised , not a salt or soy forward as most white misos (for example), but also tenderized the chix, I believe, and supported a bit of a char I wouldn't have gotten with say--a miso rub. If incorporating new ingredients into your culinary thinking is your buzz--give this Koji a try.

It’s a proper traditional ingredient miso in a convenient packet that’s easy to store and use. Delicious way to round out and create complex flavor profiles in our fusion home cooking. Helps us avoid additives for enhancing flavors. More ppl should look to raw ingredients that are traditionally processed to keep both the tradition and the health benefits of skipping ultra processed foods imo

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 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.