Hikari Shio Koji, 20.4 Fluid Ounce

When used to marinate meat along with seasonings of your choice, it not only tenderizes both enhances the "mouthfeel' of the dish.

I recently tried out this Hikari Shio Koji, and it's quickly become a staple in my kitchen! It's a traditional Japanese seasoning made from fermented rice malt, salt, and water, and let me tell you, it adds incredible flavor to dishes. I love using it as a marinade for meats, fish, or tofu—it tenderizes them and infuses them with a delicious umami taste. Plus, it's so versatile! You can also use it as a seasoning for stir-fries, dressings, or even as a dip for veggies. The 20.4 fluid ounce bottle is a great size, too—it lasts a while, even with regular use. If you're looking to add some depth and complexity to your cooking, I highly recommend giving Hikari Shio Koji a try!

Excellent marinade for flank steak.

The flavor works great with salmon.

Adds great flavors to any type of meat

good product

We use a lot of Shio Koji for a spicy cabbage recipe. I hav ordered different brands that are more expensive so tried this one. It was brown, dark brown when all other brands have been creamy white. We didn’t use it. I submitted a return but since it’s good was not able to. Total waste.

My first turkey marinade got rave reviews using this in a recipe from Cooks Illustrated. It was a bit salty, but perhaps because I allowed the turkey (13-lb whole turkey vs. cut up parts from recipe) to marinate too long - 20 hrs. Next time, I'll cut it back to 15 hours and eliminate half of the added salt. I don't know if the saltiness was from the koji, the added salt or the time marinating -- likely a combination. Turkey was very flavorful (but did not have any "off" taste) & quite juicy...including leftover turkey breast meat, which so often is really dry. I'm looking forward to trying this on a pork roast too.