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Key
diet key
Soy Sauce Koji
Recipes
Use Soy Sauce Koji as a replacement for soy sauce in your favorite recipe! The natural sweetness also makes it perfect for sweet soy or teriyaki recipes.
Take advantage of the tenderizing properties of Koji and use it to marinate tough meats or veggies!
Gluten Free
Vegetarian Option
Vegan Option
Dairy Free
>> Use the menu on the right to navigate between recipes >>
Mushroom and spinach pasta with Soy Sauce Koji (2 servings)
Ingredients:
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8 oz spaghetti
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2 tablespoon butter
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1 tablespoon olive oil
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1/2 cup parmesan cheese (Shredded)
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1 tablespoon soy sauce koji
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1 clove garlic (Chopped)
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1 pinch dry chili pepper
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4-5 mushrooms (Sliced)
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1-1.5 cup spinach (Cut to length of 2 “)
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1/2 cup pasta water
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1 clove black garlic (optional)
Optional - Add chicken or seafood
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Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta
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Heat up olive oil and butter in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the mushroom to the pan and cook for 2 to 3 minutes
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Add pasta water and soy sauce koji and stir well. Then add spinach and pasta and parmesan cheese, toss all together and turn off the heat
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Top with sliced black garlic and serve (optional)
Shoyu Marinated Eggs (2 servings)
Ingredients:
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2 boiled eggs (peeled)
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2 tablespoon soy sauce koji
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Put Soy sauce koji in a small ziplock bag
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Put boiled eggs in the ziplock and marinate overnight
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Cut boiled eggs in half and serve with rice, on ramen, or in salad!
Tip: If left in Koji for multiple days, eggs will start to become mushy.
Black Cod with Soy Sauce Koji (2 servings)
Ingredients:
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2 slices of fish (Salmon, Cod, etc)
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2 tablespoon of Soy Sauce koji
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1 tablespoon of sake (Japanese rice wine)
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1 teaspoon of grated ginger
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Preheat oven to 400F.
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Combine Soy sauce koji, sake and ginger in a small bowl. Pat the fish fillets dry and put it in a plate. Rub on both sides with the marinade, then turn them over a few times and marinade for 15 min.
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Wipe off some soy sauce koji using a spoon. (Otherwise fish will burn easily)
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Place the fish on baking pan lined with parchment paper. Bake the fish until the edges are browned for 8-10mi
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Serve with more Soy sauce koji as desired
Salad Dressing with Soy Sauce Koji (1/2 cup+)
Ingredients:
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2 tablespoon soy sauce koji
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2 tablespoon rice vinegar
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4 tablespoon olive oil
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1/4 teaspoon sesame oil
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1/2 clove grated garlic (Optional)
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1/4" grated ginger (Optional)
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Mix ingredients until emulsified.
Tuna pasta with Soy Sauce Koji (2 servings)
Ingredients:
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8 oz spaghetti
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1 tablespoon olive oil
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5oz can tuna
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3 tablespoon soy sauce koji
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1 clove garlic (Chopped)
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1 pinch dry chili pepper
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A half bunch shimeji mushrooms
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1/4 onion (Thinly sliced)
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1/4 cup parmesan cheese (Shredded) (Optional)
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Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta
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Heat up olive oil in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the onion and shimeji mushrooms to the pan and cook for 2 to 3 minutes
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Add tuna and soy sauce koji and stir well. Then add pasta and parmesan cheese, toss all together and turn off the heat
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Top with parmesan cheese and serve
Marinating Chicken with Soy sauce or Salt Koji (2 servings)
Ingredients:
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A cut of chicken. Dry cuts are moistened and fat from skin is rendered out. Our favorite is skin on, bone in thighs.
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2-4 Tbsp Soy Sauce Koji or Salt Koji (Use Salt Koji for Gluten Free)
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Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Lemon
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Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!
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Toss the meat in the Koji, enough to cover all the meat in a thick layer.
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Let sit for about 45 min- 1.5 hour. If you are using smaller pieces of meat, like strips, adjust the time to about 30 minutes.
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Bake in oven or air fryer until cooked. Or pan fry in some oil on medium-high heat.
Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce.
Marinating Other Meats with Soy sauce Koji (2 servings)
Ingredients:
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A cut of meat. This is the perfect tenderizing marinade for very tough cuts of meat!
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2-4 Tbsp Soy Sauce Koji
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Optional: Grated Ginger, Grated Garlic, Sesame oil, Chili paste, Spices, Rice vinegar
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Mix Koji with any additional ingredients you're adding to your marinade. Just the Koji alone will be enough flavor too!
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Toss the meat in the Koji, enough to cover all the meat in a thick layer.
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Let sit for 1-2.5 hours depending on thickness and toughness.
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Grill or sear and bake in oven until cooked to desired level.
Important notes: Marinade will sometimes char, but in a tasty way! If the char sticks to the pan, deglaze with some sake, wine, or water for a rich sauce.
Fried Shoyu Chicken (2 servings)
Ingredients:
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2 chicken breast cut in bite sizes
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2 Tbsp of Soy Sauce Koji
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2 garlic cloves, grated
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1 tsp grated ginger
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1 cup potato or corn starch
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2 cups canola oil
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Put chicken, soy sauce koji, ginger and garlic in a plastic bag and marinate for 45 min.
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Coat each piece of chicken with potato starch and deep fru until they are cooked through (
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Garnish with green leaves (cilantro is great!) and lemon