What is Shoyu Koji?: Shoyu koji is a versatile Japanese fermented seasoning marinade made from koji (rice inoculated with Aspergillus oryzae), gluten free tamari, salt, and water. It has flavour inducing enzymes, natural probiotics, and vitamins. It is used to tenderize meat, enhance umami flavor, and reduce sodium intake while aiding digestion.
- Flavor Profile: A savory, beautiful, and slightly sweet, salty paste.
- Usage: It acts as a marinade for meat (breaking down proteins), a dip, a salad dressing.
- Natural Tenderizer and Flavor Enhancer: Contains protease enzymes that break down proteins, making meat and fish tender, while creating umami-rich amino acids and sugars.
- Improved Digestion and Health: As a fermented food, it is high in probiotics and enzymes that aid in digestion and nutrient absorption.
- Lower Sodium Alternative: Provides a deep, complex flavor with lower sodium content compared to table salt.
- Nutrient-Rich: Contains vitamins (such as B1, B2, B6) and antioxidants that can support metabolism and skin health.
Tips from our executive chef:
Try brushing Shoyu koji on a Ribeye or New York Striploin (both sides) and leave uncovered on a plate for 24 hours to air dry in your fridge. The meat is broken down with the enzymatic changes. The result is your steak will taste like 45-day dry aged beef.
For something more adventurous, slather a deeper layer on pork belly sous vide cook, then oven finish your roast your pork belly to crisp up the skin. Serve with some kimchi, mustard greens and duck fat fingerling potaotes.
