In the kitchen

Recipes

Simple, everyday ways to use our seasonings and condiments. Pick a product below to jump straight to a recipe built around it.

Teriyaki chicken with shoyu koji, plated with rice and green beans
Uses: Shoyu Koji Serves 4

Super Tender Teriyaki Chicken

Juicy, tender teriyaki chicken with just Shoyu Koji and honey. An easy, hearty dish for busy weeknights, with the well-marinated chicken conveniently packaged in zip-lock bags in the freezer. The same marinade works beautifully with fish and tofu too. Try adding chopped garlic or fresh grated ginger to the marinade for extra depth of flavour.

Ingredients

  • 4 chicken thighs
  • 4 tbsp Shoyu Koji
  • 2 tbsp honey

Steps

  1. From the night before, place chicken in a zip-lock bag with the Shoyu Koji and honey. Massage well and refrigerate overnight (or freeze for later).
  2. Pan-fry over medium heat with a lid until lightly browned, flip, then continue cooking without the lid over low heat until juice runs clear (check by using a toothpick or chopstick to poke through the meat). Alternatively, air fry at 200°C (390°F) for 10 minutes, flip, then cook for around 5 more minutes.
  3. Serve with rice and vegetable side dishes. Stays just as delicious even after it cools.
Bowl of nikujaga, simmered meat and potatoes
Uses: Shoyu Koji Serves 4

Nikujaga (Simmered Meat & Potatoes)

Niku means meat, jaga is short for jagaimo, potato.

Just three seasonings. No mirin, sake, or sugar needed. This simple yet deeply flavourful nikujaga is packed with umami and gentle on the body.

Ingredients

  • 500g thinly sliced beef or pork (or minced meat)
  • 5 medium potatoes
  • 2–3 large onions
  • ½ medium carrot
  • 1 pack shirataki/konjac noodles (optional)
  • 1 sachet powdered dashi seasoning
  • 100ml honey
  • 100ml Shoyu Koji (for the broth), plus 3 tbsp Shoyu Koji (for the marinade)

Steps

  1. Cut meat into bite-sized pieces and marinate with 3 tbsp of Shoyu Koji to flavour and tenderise. Cut potatoes into large chunks. Slice carrots and onions. If using shirataki/konjac noodles, blanch and cut into bite-sized lengths.
  2. Heat a little oil in a pot over medium-high heat. Add meat, stir-fry until the colour changes. Add potatoes, carrots, and onions, stir-fry briefly.
  3. Add the shirataki/konjac noodles and stir-fry briefly, then add honey, Shoyu Koji, and dashi seasoning. Add water to the same level as the ingredients. Bring to a boil.
  4. Once the stock is simmering, skim off the scum, taste test, and adjust the flavour if needed. Cook until the stock has reduced to around 90%.
Jar of shoyu koji salad dressing
Uses: Shoyu Koji Makes approx. 1 cup

Shoyu Koji Salad Dressing

An irresistible vinaigrette-style Japanese dressing with a punch that adds flavour and moisture to every bite of any fresh salad. For a milder version, the grated onion can be lightly panfried or steamed before mixing with the other ingredients. Alternatively, the dressing can be prepared a day prior and left in the fridge overnight to dissipate the sulphur compounds in the grated onion responsible for the pungency.

Ingredients

  • 100g onion, grated
  • 4 tbsp Shoyu Koji
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar or rice vinegar
  • 2 tbsp honey or maple syrup
  • ½ tsp garlic, grated or minced
  • A pinch of black pepper

Steps

  1. Grate the onion (or mince finely) and place in a bowl. Add Shoyu Koji, vinegar, and honey. Mix well.
  2. Add olive oil, garlic, and black pepper. Use an electric or hand whisk to mix until well combined and creamy.
  3. Refrigerate for at least 30 minutes before serving to let the flavours meld. Keeps well in the fridge for up to a week. Mix well each time before serving.
Shoyu koji marinated lamb chops, plated with vegetables
Uses: Shoyu Koji Serves 4

Shoyu Koji Marinated Lamb Chops

Lamb chops marinated overnight in a special shoyu koji marinade to remove the gamey taste of lamb, bring out rich, deep flavours, and make it incredibly tender. The rosemary complements the lamb beautifully, adding an aromatic touch.

Ingredients

  • 1kg lamb chops
  • 3 sprigs fresh rosemary (10cm each)
  • 2.5 tbsp balsamic vinegar
  • 2½ tbsp Shoyu Koji
  • 2 cloves garlic, grated
  • 2 tbsp olive oil
  • 1 tsp salt

Steps

  1. Combine all the ingredients and coat the lamb chops well. Massage into the meat, place in a zip-lock bag, and refrigerate. For best results, marinate overnight.
  2. Pan-frying: bring to room temperature before cooking. Heat a pan over medium-high heat and cook lamb chops for 2–3 minutes per side until browned. Then lower the heat, cover with a lid, and cook for another 5 minutes.
  3. Conventional oven or air fryer: grill at 200°C (390°F) for 15–20 minutes in the oven, or cook in the air fryer at 200°C (390°F) for 10–15 minutes. They can also be cooked on the BBQ or fire pit.
  4. Rest for a few minutes before serving. Add salt and pepper to taste. Best served with grilled vegetables, potato dishes, or a fresh salad.
Uses: Consommé Koji Serves 4+

Simple Fermented Vegetable Soup

A gentle, flavourful soup made with the natural sweetness of vegetables and the umami power of fermented seasonings. Fun to customise with your favourite veggies. Let's make the most of seasonal produce.

Ingredients

  • 1kg mixed vegetables from your fridge, at least 4 types (e.g. potato, carrot, onion, celery, ginger, cauliflower, broccoli, tomato, cabbage)
  • 3 tbsp Consommé Koji
  • Water, as needed
  • Herb salt, a pinch (optional)
  • Black pepper, a pinch

Steps

  1. Cut the vegetables you have on hand into appropriate sizes (about 1cm pieces).
  2. Add all ingredients to a pot, add just enough water to cover, and bring to a boil. Reduce heat to low-medium and simmer until vegetables are tender.
  3. Season with herb salt and black pepper to taste.
Warm asparagus made with garlic koji
Uses: Garlic Koji Serves 4

Garlic Koji Asparagus

A delectable lightly-cooked nutritious vegetable dish that pairs well with pastas and salads, using a cooking technique that helps retain maximum nutrient integrity. Broccoli can be used instead of asparagus for this dish, and it can be served warm, cold, or at room temperature.

Ingredients

  • 1 bunch asparagus
  • 2 tsp olive oil
  • 1.5 tsp Garlic Koji
  • 1 pinch salt
  • 1 pinch black pepper

Steps

  1. Wash and trim off the tough ends of the asparagus, and peel the lower stem if needed.
  2. Arrange the prepared asparagus evenly in a frying pan and sprinkle with salt. Add boiling water, enough to cover the asparagus. Let sit for 5–10 minutes.
  3. Drain the water and return the asparagus to the pan. Turn on the stove to low heat and let the excess water evaporate.
  4. Turn off the stove and immediately add the olive oil and Garlic Koji. Stir to mix well. Season to taste with salt (preferably herb salt) and black pepper.
Green beans tossed with everything sauce and toasted sesame
Uses: Everything Sauce Serves 4

Green Beans with Everything Sauce & Toasted Sesame

A quick and delicious side dish. Our Everything Sauce is incredibly versatile and works beautifully in many dishes. Simply toss it together with toasted sesame seeds for an easy, Japanese-style side.

Ingredients

  • 200g green beans
  • 1 tbsp Everything Sauce
  • 1 tbsp toasted sesame seeds

Steps

  1. Trim off the ends of the green beans and blanch with a pinch of salt.
  2. Combine with Everything Sauce and toasted sesame seeds. Toss well to coat and serve.

Tip: this recipe also works well with vegetables such as asparagus, snow peas and broccoli. If using spinach, make sure to squeeze well to remove excess water before mixing with the sauce.

Japanese fried chicken karaage made with Chuka Koji
Uses: Asian Koji (Chuka Koji)

Japanese Fried Chicken with Chuka Koji

Crispy, golden karaage marinated in Chuka Koji for rich, natural umami. You can also make delicious karaage using Shoyu Koji, Garlic Koji, or Shio Koji instead. Each one gives the chicken a different flavour while adding rich, natural umami.

Ingredients

  • 500g boneless chicken thighs, cut into bite-sized pieces
  • 2½ tbsp Chuka Koji
  • 1 tsp black pepper
  • Potato or corn starch, as needed for coating
  • Oil, for deep-frying

Steps

  1. Place the chicken in a bowl and add the Chuka Koji and black pepper.
  2. Massage well into the chicken.
  3. Marinate for at least 30 minutes.
  4. Lightly coat each piece of chicken with starch.
  5. Heat the oil to around 170–180°C and fry the chicken until golden and crispy on the outside and fully cooked through.
  6. Drain well and serve hot.

Tip: koji marinades can brown relatively quickly because of their natural sugars, so keep an eye on the chicken while frying. For extra-crispy karaage, try double-frying: fry first at 160–170°C for 3–4 minutes, rest briefly, then fry again at 180–190°C for 30 seconds to 1 minute, until beautifully golden and crispy.

Stir-fried bok choy made with Chuka Koji
Uses: Asian Koji (Chuka Koji)

Chuka Koji Stir-Fried Bok Choy

Quick, simple, and full of natural umami.

Ingredients

  • 1 bunch bok choy (approx. 400–500g)
  • 1 tbsp Chuka Koji
  • Sesame oil, for stir-frying
  • Cracked black pepper, to taste
  • 1 chilli, sliced (optional)

Steps

  1. Cut the bok choy into large pieces, separating the stems from the leafy parts.
  2. Heat sesame oil in a large frying pan or wok over medium-high heat.
  3. Add the bok choy stems first and stir-fry until they begin to soften.
  4. Add the leafy parts, followed by the Chuka Koji. Stir-fry briefly until the leaves are just wilted and everything is evenly coated.
  5. Finish with cracked black pepper to taste and serve immediately.

Tip: for a little heat, add the sliced chilli to the sesame oil at the beginning and stir-fry briefly before adding the bok choy stems. This stir-fry also works beautifully with other Asian greens such as Chinese broccoli (gai lan), choy sum, or spinach.

Chicken and vegetable soup made with Shio Koji and Chuka Koji
Uses: Shio Koji & Asian Koji (Chuka Koji)

Chuka Koji Chicken & Vegetable Soup

A comforting, nourishing soup with tender chicken, vegetables, and rich natural umami from Shio Koji and Chuka Koji.

Ingredients

  • 500g bone-in chicken
  • 50g Shio Koji (10% of the chicken's weight)
  • Fresh ginger, 3 slices
  • Green part of a leek, for aromatics
  • Water, enough to generously cover the chicken
  • Daikon radish, cut into chunks
  • Carrot, cut into chunks
  • Potato, cut into chunks
  • 1 tbsp Chuka Koji

Steps

  1. Coat the chicken with the Shio Koji (about 10% of the chicken's weight). Cover and marinate overnight in the refrigerator.
  2. Place the marinated chicken in a large pot and add enough water to generously cover it.
  3. Add the ginger slices and the green part of the leek.
  4. Bring gently to the boil, then reduce the heat and simmer.
  5. Carefully skim off any foam and impurities that rise to the surface, continuing as needed to keep the broth clean and clear.
  6. Simmer gently until the chicken is tender and the broth becomes clear and flavourful.
  7. Remove and discard the ginger and leek.
  8. Add the daikon, carrot, and potato, and continue simmering until the vegetables are tender.
  9. Add the Chuka Koji and gently stir through.
  10. Taste, adjust if necessary, and serve hot.

Tips: as a general guide for marinating meat with Shio Koji, use approximately 10% of the meat's weight. Removing foam and impurities from the chicken is important for a clean, clear broth. Aromatics like ginger and leek add depth but should be removed before adding the vegetables you want to serve. After adding the Chuka Koji, avoid boiling the soup hard for long, just gently heat it through before serving.

Mapo tofu made with Chuka Koji and Shoyu Koji
Uses: Shoyu Koji & Asian Koji (Chuka Koji)

Chuka Koji Mapo Tofu

A simple, flavour-packed mapo tofu made with Chuka Koji for rich natural umami.

Ingredients

  • 500g firm tofu, cut into cubes
  • 200g pork mince
  • 2 tbsp Shoyu Koji
  • 1 tbsp sesame oil
  • 2 tbsp Chuka Koji
  • 1 tbsp doubanjiang (chilli bean paste)
  • 200ml water
  • 1 tsp potato starch or cornflour
  • 1 tbsp water, for mixing with the starch
  • 2 spring onions, finely sliced
  • Sichuan pepper, to taste (optional)

Steps

  1. Place the pork mince in a bowl and add the Shoyu Koji. Massage thoroughly into the pork and set aside while you prepare the other ingredients.
  2. Heat the sesame oil in a frying pan over medium-high heat.
  3. Add the marinated pork mince and stir-fry until cooked through.
  4. Add the doubanjiang and Chuka Koji and stir-fry briefly until fragrant.
  5. Add the water and stir to combine.
  6. Add the tofu and simmer gently for about 5 minutes, allowing it to absorb the flavours.
  7. Mix the potato starch with the water. Slowly add it to the pan while gently stirring until the sauce thickens.
  8. Finish with sliced spring onion and, if desired, a little Sichuan pepper.

Tip: Chuka Koji already contains garlic, ginger, and spring onion, so there's no need to add them separately. This makes it an easy way to build a flavourful base for mapo tofu with fewer ingredients.

Looking for cake recipes? Our raw cakes are ready-to-eat by design. Recipes for these may be added down the line.