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🍣 Elevate every bite with Japan’s secret umami weapon!
Chaganju KOJI is a 12.3oz traditional Japanese kan koji paste made from 100% locally grown Akita rice. This all-purpose umami seasoning tenderizes and enhances meats, seafood, and vegetables with a naturally sweet, thick, and rich flavor profile. Crafted with only four pure ingredients and no additives, it offers an authentic, clean taste that transforms everyday cooking into gourmet experiences.
| ASIN | B08KJFL9LB |
| ASIN | B08KJFL9LB |
| Best Sellers Rank | #19,160 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #49 in Seasoning Mixes |
| Brand Name | chaganju |
| Container Type | Bottle |
| Customer Reviews | 4.4 4.4 out of 5 stars (341) |
| Flavor | UMAMI |
| Item Form | Paste |
| Item Package Weight | 0.37 Kilograms |
| Item Weight | 13 Ounces |
| Manufacturer | YAMASAN KYOTO UJI |
| Manufacturer | YAMASAN KYOTO UJI |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Dimensions | 6.22 x 4.61 x 1.42 inches; 13 ounces |
| Size | 12.3 Ounce (Pack of 1) |
| Specialty | Rice |
| Unit Count | 12.3 Ounce |
| Units | 12.3 Ounce |
J**I
Great umami flavor to marinades!
I just started using Koji as an ingredient of my marinades for pork and chicken. It brings a great twist to the flavor and tenderness of the meat and resulting sauces.
W**.
Amazing Product
This is incredible item. I was amazed when my steak becomes tender After 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.
F**R
Savory vegetables
Not a big vegetable guy but this stuff is great on many food items. Brings out a very savory flavor in thing like cauliflower and asparagus. I’m ordering it for the third time. V
D**R
Koji
Like the packaging, product performed as expeted.
S**R
Love it!
Using on fish gives it a light & delicate first taste yet undertones of savory that lingers on the palate. Plan to subscribe!
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.
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!
D**R
Not sure about this
I need to try this a few times to know. I would say let it marinate overnight and put on a thin coat of this. Don't let it get clunky and chunky. A THIN coat would make it work better as a marinade
Trustpilot
2 months ago
2 weeks ago