Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free)

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.

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.

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.

Brilliant user friendly [and gluten free] introduction in to the world of Koji's pre-digestive enzymes. I've used it for 48 hour SV Brisket, 16 hour SV beef-bourguignon, even added to home made pickled onions and Garum. It literally enhances anything with that extra Umami angle. Buy some, have a play, embrace Koji and enjoy the culinary adventure!

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.

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.

I bought this to experiment with to follow a recipe from my favourite chef on Saturday mornings. I couldn't find it in Chinese supermarkets in our area. Amazon never fails to come up trumps. I'm using it to marinate meat, which then keeps it moist during cooking. It is like a Chinese brine. But I need to do more experimental uses to try with different meats.