Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) (Pack of 2)

Doesn't seem to tenderise or add any flavour in any marinades that I have made so far. Not sure what I was expecting it to do. Won't be buying again.

There are so many hypes and fads in cookery these days that it's tempting to think shio koji is just another foodie craze, but it really does do food a lot of favours. This liquid version is the easiest way to use it. If you haven't used shio koji before, or if you don't like the traditional "porridge" type because of the texture, try it. It's not limited to Japanese recipes, or even to savoury ones. You can use it for everything from roasts to breads to mashed spuds to desserts, and it works particular wonders with scrambled eggs. It doesn't just tenderise food,; it also enhances the flavours and reduces the amount of salt you need. I've been making shio koji for some years because it's one of the easiest things to ferment at home, but I still keep a couple of bottles of the Hanamaruki liquid on hand for its ease of use. If you make shio koji from scratch, you'll end up with a runny porridge-like substance made up of very soft rice grains. (I often get a layer of liquid on top as well, which is a bonus, but there's never enough!) You can also blitz the porridge with a blender to make it into a smooth cream. But some people are put off by the texture, although it's used lumps and all in dressings, so this clear liquid is a painless way to get its benefits. I find there are two advantages with the liquid. One, shio koji in paste form burns easily, and if you use it as a marinade, you have to remove as much as you can before cooking, and that can be fiddly. But the liquid doesn't burn as easily and it's also easier to remove anyway. (I blot it with kitchen towel.) Two, it's fantastic for scrambled eggs, and liquids blend better with eggs. Add a couple of tablespoons to the beaten eggs and leave for at least fifteen minutes (or overnight in the fridge for maximum effect) and you'll have the fluffiest scrambled eggs ever. It lifts omelettes the same way. Overall, shio koji makes a big difference to both flavour and tenderness. Marinate skinless chicken in this liquid for 24 hours – enough in a plastic bag to coat it, no need to drown the chicken – and you'll have really tasty, juicy, extra-tender meat. I rarely use it use it on vegetables, but carrots I've pickled in shio koji are delicious. You can also use shio koji paste to cure hard-boiled eggs, cheeses, and tofu – I haven't tried that with the liquid, but I might give it a go. Try it – you won't be disappointed, and this bottle goes a long way.

Saw this used as a marinade (not necessarily this brand) on famous Saturday morning cooking show and had to try it. Marinated a couple of steaks prior to BBQ and it made them surprisingly soft and actually quite flavoursome. Will definitely use again.

Is this meant to be liquid saline or a flavouring? More salt than flavour. To add enough to detect the flavour of product in a dish it becomes too salty to enjoy. Cant imagine it's good for high blood pressure.

As some have commented this can enhance flavour but does tenderise first and foremost. For cheaper cuts of beef/pork I place steaks or strips in a ziplock bag with Koji. You genuinely don’t need a lot of Koji (bottle good for 5-6 marinades at least) and you will actually see/notice the “digestive” action of the enzymes softening the meat You can cook the meat in the marinade sauce - a few hours marinade works but the longer the better.

Great item to add to recipes

Great item !! Can use for any cooking.

I use this to marinade meats and the results are astounding. It brings out the flavour and adds salt and umami. It adds dimension to flavours never before tasted.

Vielseitig einsetzbar, Superqualität

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!

Love this. I add to gravies but the newest is adding it to your egg wash for breading and frying. But it adds a great Unami to a lot of things.

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.

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.