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๐ฝ๏ธ Elevate your kitchen game with Japanโs umami secret weapon!
YAMASAN KYOTO UJI Kankoji is a 12.3 oz traditional Japanese rice paste seasoning made from 100% locally grown Akita rice. This thick, sweet, and umami-rich kan koji paste tenderizes meat, enhances natural flavors, and deodorizes seafood and poultry. Crafted with just four clean ingredients and fermented using time-honored methods, itโs a versatile marinade and seasoning that transforms everyday cooking into an authentic Japanese culinary experience.
| ASIN | B08KJFL9LB |
| Best Sellers Rank | #38,124 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #203 in Seasoning Mixes |
| Brand | YAMASAN KYOTO UJI |
| Brand Name | YAMASAN KYOTO UJI |
| Container Type | Bottle |
| Customer Reviews | 4.4 out of 5 stars 386 Reviews |
| Flavor | Umami |
| Item Form | Paste |
| Item Highlight | All-Purpose Fermented Seasoning, Rich, thick texture with a strong umami flavor, Marinade for Meat, Fish & Veggies 350g |
| Item Package Weight | 0.37 kg |
| Item Weight | 13 ounces |
| Manufacturer | YAMASAN KYOTO UJI |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Size | 12.3 Ounce (Pack of 1) |
| Specialty | Rice |
| Unit Count | 12.3 Ounce |
J**.
Great for marinating
Amazing ! I used it for my chicken. It was so tasty. I recommend this!
K**K
Love it!
This goes so well with salmon!! I marinate salmon with little bit a ginger for 4-6 hours. This is my go to marinate for salmon!
G**O
Rub your meat!
Does an amazing job of tenderizing cheap cuts of beef, ads a nice flavor as well.
W**N
It works
Excellent product.
R**N
A useful hard to find ingredient
Iโm glad I can get this product on Amazon, because I canโt find it in any local grocery store. I use it as a marinade for steak and my steaks have never tasted butter.
R**S
Bit funky
Is ok, tried 3hr ok, 24hr tastes bit to funky bur that is the thing than produxt maybe
T**N
Good
Good
F**X
subtle but tasty
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.
Trustpilot
4 days ago
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