Savory koji flavored with onions, garlic, spices, etc., made from rice produced in Japan, which makes the meat delicious. Apply a small amount to the meat to marinate it, let it sit in the refrigerator for a few hours, and it will acquire a deep flavor.
Koji salt grill and chicken karaageLightly apply Koji salt to the surface of meat intended for grilling, such as pork tenderloin or steak, wrap it in cling film, let it rest in the refrigerator for about 2 hours, then lightly remove the Koji salt before cooking. Be careful as it can burn easily. For Karaage, marinate chicken meat in Koji salt, coat with wheat flour and fry.
As a grill sauceUse it as a sauce for dipping meat when grilling or steaks.
IngredientsSoy sauce (soy, wheat, salt) Fermented rice (rice aspergillus Oryzae), Alcohol
Nutritional Values per 100 g
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