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Popular in Japan, this spice is used to marinate fish, meat and vegetables but Shoyu Koji is particularly well know for its ability to tenderize meat. It preserves the juiciness and smoothes out overpowering flavours to develop a natural umami.
Prepare your food which is to be marinated, cover in Shoyu Koji and, for best results, leave to marinate for a minimum of 1 to 2 hours and preferably overnight in the fridge.
Available in 580g
Store in a cool, dark place. Refrigerate after opening.