🍽️ Elevate your kitchen game with Japan’s secret umami weapon!
chaganjuKOJI is a traditional Japanese all-purpose umami seasoning made from 100% locally sourced Akita rice fermented with koji mold. This thick, sweet, and rich rice paste naturally tenderizes meat, enhances flavors, and removes odors, making it ideal for marinating beef, seafood, poultry, and vegetables. Crafted with only four clean ingredients and no additives, it brings authentic, artisanal Japanese fermentation into modern kitchens.
W**.
Amazing Product
This is incredible item. I was amazed when my steak becomes tenderAfter 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.
K**L
Improves flavor
I love this product. I especially recommend it on steak.
J**O
Make a mediocre or excellent beef cut taste like an aged steak.
A Marinade for less tender cuts of beef and gives an “aged” quality to a good steak that if done in a store can run upwards of $40 lb. I am reordering and using often for “steak night” done on the grill.
G**.
Easy koji
No need to ferment your own. But that would he cheaper.
N**D
Umami
Enhances all meat marinades. Fish, beef, chicken, and pork. Trust me.
K**.
Delicious multi layered flavor booster
I saw this beautiful Japanese marinade on one of my favorite YouTube shows called dinner party tonight and after purchasing it I can say that when they called it the Marinade of King's, they weren’t joking.I used it on salmon fillets, just coated them, let them marinate, and broiled. The result? It tasted like something you’d pay $40 for at Nobu. The flavor was so rich and layered, like years of expertise packed into one bottle that made dinner for me. And all I had to do was broil some fish on a random Thursday! Yes, please. I’ll definitely be buying more fish now.As I’m writing this, I’ve got chicken and zucchini marinating to test it out again. I’m obsessed. Just a heads-up—if you’re using this don’t add extra salt. It’s already seasoned perfectly. Hands down, one of the best food “shortcuts” ever.It takes them a long time to make, but I get to enjoy it instantly. Highly recommend!
M**M
Great marinade for chicken
I marinated chicken pieces in the mixture of Koji, garlic and ginger paste for four hours in fridge and deep-fried them (with a seasoned coating). The meat came out very soft and juicy.
B**.
Interesting new base ingredient!
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.
Trustpilot
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