Made in Japan: Hanamaruki All-Purpose Seasoning - Shio Koji 200g (B3791)

Made in Japan: Hanamaruki All-Purpose Seasoning - Shio Koji (Salted Rice Malt) 200g (B3791)

💧 100% naturally fermented rice koji 🌿 Enzymes soften meat and lock in moisture instantly 🌬️ An all-purpose home seasoning to enhance umami and tenderize meat

Price: £7.8/pack, £13/2 packs

~ Save your dry meat and bland dishes! Add one spoonful to instantly marinate juicy, tender, Japanese restaurant-quality meals. It deepens natural umami while removing gamey odors—the whole family will love it 👩👨

💁♀️ Bring the "mellow soul of natural Japanese fermentation" to your dining table—minimalist yet incredibly delicious!

If you have been searching for a natural all-purpose seasoning that can truly replace salt and MSG, makes meat instantly tender and juicy, and requires no complicated cooking, this "hidden gem" from Hanamaruki is your savior. The meat remains incredibly tender and succulent after pan-searing or grilling, with the sweetness of naturally fermented rice koji perfectly balanced by a savory touch, without the salty, cloying aftertaste of artificial seasonings.

💧 100% Traditional Rice Koji Fermentation: Carefully fermented with selected Japanese domestic rice and salt, it is rich in natural active enzymes that enhance flavor and remove odors in one go.

✨ Natural Enzymatic Meat Tenderizing: Proteolytic enzymes break down muscle fibers and lock in juices, making chicken breast or pork chops instantly smooth, tender, and juicy.

💯 Healthy Low-Sodium Salt Alternative: Naturally mellow with a light rice aroma, it can directly replace salt, soy sauce, or MSG, reducing sodium intake without being harsh on the stomach.

🌿 Easy-Squeeze Tube for Portion Control and Freshness: The thoughtful pouch/tube design makes it easy to squeeze and control amounts while keeping it hygienic and moisture-proof. Perfect for marinating, stir-frying, soup-making, or pickling vegetables.

How to use:
The "Basic 10:1" ratio on the package refers to the recommended ratio of ingredients (meat or fish) to Shio Koji as 10:1. For every 100g of meat/fish, add 10g of Shio Koji (approximately 10% by weight) for marinating or seasoning.

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