---
product_id: 546941431
title: "Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) (Pack of 2)"
brand: "hanamaruki"
price: "264 Lei"
currency: RON
in_stock: true
reviews_count: 8
category: "Hanamaruki"
url: https://www.desertcart.ro/products/546941431-hanamaruki-gluten-free-shio-koji-500ml-gluten-free-pack-2
store_origin: RO
region: Romania
---

# Enzymes tenderize meat in hours Gluten-free fermented rice base 500ml liquid koji – easy pour & measure Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) (Pack of 2)

**Brand:** hanamaruki
**Price:** 264 Lei
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate every bite with the secret sauce of top chefs!

## Quick Answers

- **What is this?** Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) (Pack of 2) by hanamaruki
- **How much does it cost?** 264 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/546941431-hanamaruki-gluten-free-shio-koji-500ml-gluten-free-pack-2)

## Best For

- hanamaruki enthusiasts

## Why This Product

- Trusted hanamaruki brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Clean & Natural:** Gluten-free, simple ingredients—rice, salt, water, and ethyl alcohol
- • **Liquid Convenience:** Smooth, pourable form that blends seamlessly into recipes
- • **Unlock Umami Magic:** Boosts natural flavors with authentic Japanese fermentation
- • **Effortless Tenderizing:** Enzymes break down proteins for juicy, melt-in-mouth meats
- • **Versatile Culinary Ally:** Perfect for marinating, seasoning, and elevating any dish

## Overview

Hanamaruki Gluten Free Shio Koji is a 500ml liquid Japanese seasoning made from fermented rice koji, salt, and water. It naturally enhances umami, tenderizes meats through enzymatic protein breakdown, and is gluten-free. Its smooth liquid form offers easy use as a marinade or seasoning, making it a versatile, health-conscious choice for elevating everyday cooking.

## Description

Product Description HANAMARUKI LIQUID SHIO KOJI 500ML IDEAL FOR STOCKS AND MARINATING MEATS AND VEGETABLES. KOJI IS ONE OF THE BESTKEPT SECRETS IN JAPANESE COOKING. IT INCREASES 'UMAMI' LEVELS IN MOST THINGS AND IT'S SPECIAL ENZYMES BREAK DOWN THE PROTEINS IN MEATS AND FISH TO MAKE IT MUCH MORE TENDER. TRY IT, YOU'LL NEVER GO BACK. Ingredients ingredients: rice, water, salt, and ethyl alcohol P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions Use as a marinade for meat and fish or as a seasoning for stewed or fried dishes. Simple rule: add 10% liquid koji to the total weight of meat or soup. See more

Review: Cookery magic in a bottle - There are so many hypes and fads in cookery these days that it's tempting to think shio koji is just another foodie craze, but it really does do food a lot of favours. This liquid version is the easiest way to use it. If you haven't used shio koji before, or if you don't like the traditional "porridge" type because of the texture, try it. It's not limited to Japanese recipes, or even to savoury ones. You can use it for everything from roasts to breads to mashed spuds to desserts, and it works particular wonders with scrambled eggs. It doesn't just tenderise food,; it also enhances the flavours and reduces the amount of salt you need. I've been making shio koji for some years because it's one of the easiest things to ferment at home, but I still keep a couple of bottles of the Hanamaruki liquid on hand for its ease of use. If you make shio koji from scratch, you'll end up with a runny porridge-like substance made up of very soft rice grains. (I often get a layer of liquid on top as well, which is a bonus, but there's never enough!) You can also blitz the porridge with a blender to make it into a smooth cream. But some people are put off by the texture, although it's used lumps and all in dressings, so this clear liquid is a painless way to get its benefits. I find there are two advantages with the liquid. One, shio koji in paste form burns easily, and if you use it as a marinade, you have to remove as much as you can before cooking, and that can be fiddly. But the liquid doesn't burn as easily and it's also easier to remove anyway. (I blot it with kitchen towel.) Two, it's fantastic for scrambled eggs, and liquids blend better with eggs. Add a couple of tablespoons to the beaten eggs and leave for at least fifteen minutes (or overnight in the fridge for maximum effect) and you'll have the fluffiest scrambled eggs ever. It lifts omelettes the same way. Overall, shio koji makes a big difference to both flavour and tenderness. Marinate skinless chicken in this liquid for 24 hours – enough in a plastic bag to coat it, no need to drown the chicken – and you'll have really tasty, juicy, extra-tender meat. I rarely use it use it on vegetables, but carrots I've pickled in shio koji are delicious. You can also use shio koji paste to cure hard-boiled eggs, cheeses, and tofu – I haven't tried that with the liquid, but I might give it a go. Try it – you won't be disappointed, and this bottle goes a long way.
Review: It Works - As some have commented this can enhance flavour but does tenderise first and foremost. For cheaper cuts of beef/pork I place steaks or strips in a ziplock bag with Koji. You genuinely don’t need a lot of Koji (bottle good for 5-6 marinades at least) and you will actually see/notice the “digestive” action of the enzymes softening the meat You can cook the meat in the marinade sauce - a few hours marinade works but the longer the better.

## Features

- The information below applies to each unit in the pack
- Koji can remove typical strong smells of meat and makes it soft and tender. The enzyme within koji softens meat and brings out its flavour. Brings out the flavour of many foods. By adding just a little shio koji causes the amino acid within it to breakdown proteins, providing in a fully-flavoured finish. A natural seasoning. Shio koji is made from fermented kome (rice) koji, salt and water, creating a simple and natural condiment. . A highly versatile liquid The Hanamaruki brand manufactures shio koji in liquid form, allowing it to easily be used just like soy sauce, mirin or sake.
- unit 81 winston ind est, churchill wall, Sheffield, S35 2PS, UK

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0CDPJBFL1 |
| Brand | Hanamaruki |
| Cuisine | Japanese cuisine |
| Customer Reviews | 4.2 4.2 out of 5 stars (77) |
| Date First Available | 8 Dec. 2025 |
| Item model number | 688665000186 |
| Manufacturer | Hanamaruki |
| Package Information | Bottle |
| Product Dimensions | 30 x 10 x 30 cm; 1.2 kg |
| Serving Size | 33 ml |
| Speciality | Gluten Free |
| Units | 1000.0 millilitre(s) |
| Weight | 1.2 Kilograms |

## Product Details

- **Brand:** Hanamaruki
- **Item weight:** 1200 Grams
- **Number of items:** 2
- **Package information:** Bottle
- **Package weight:** 1.28 Kilograms
- **Speciality:** Gluten Free
- **Unit count:** 1000.0 millilitre(s)

## Images

![Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) (Pack of 2) - Image 1](https://m.media-amazon.com/images/I/41ddSj76JML.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Cookery magic in a bottle
*by K***S on 20 April 2024*

There are so many hypes and fads in cookery these days that it's tempting to think shio koji is just another foodie craze, but it really does do food a lot of favours. This liquid version is the easiest way to use it. If you haven't used shio koji before, or if you don't like the traditional "porridge" type because of the texture, try it. It's not limited to Japanese recipes, or even to savoury ones. You can use it for everything from roasts to breads to mashed spuds to desserts, and it works particular wonders with scrambled eggs. It doesn't just tenderise food,; it also enhances the flavours and reduces the amount of salt you need. I've been making shio koji for some years because it's one of the easiest things to ferment at home, but I still keep a couple of bottles of the Hanamaruki liquid on hand for its ease of use. If you make shio koji from scratch, you'll end up with a runny porridge-like substance made up of very soft rice grains. (I often get a layer of liquid on top as well, which is a bonus, but there's never enough!) You can also blitz the porridge with a blender to make it into a smooth cream. But some people are put off by the texture, although it's used lumps and all in dressings, so this clear liquid is a painless way to get its benefits. I find there are two advantages with the liquid. One, shio koji in paste form burns easily, and if you use it as a marinade, you have to remove as much as you can before cooking, and that can be fiddly. But the liquid doesn't burn as easily and it's also easier to remove anyway. (I blot it with kitchen towel.) Two, it's fantastic for scrambled eggs, and liquids blend better with eggs. Add a couple of tablespoons to the beaten eggs and leave for at least fifteen minutes (or overnight in the fridge for maximum effect) and you'll have the fluffiest scrambled eggs ever. It lifts omelettes the same way. Overall, shio koji makes a big difference to both flavour and tenderness. Marinate skinless chicken in this liquid for 24 hours – enough in a plastic bag to coat it, no need to drown the chicken – and you'll have really tasty, juicy, extra-tender meat. I rarely use it use it on vegetables, but carrots I've pickled in shio koji are delicious. You can also use shio koji paste to cure hard-boiled eggs, cheeses, and tofu – I haven't tried that with the liquid, but I might give it a go. Try it – you won't be disappointed, and this bottle goes a long way.

### ⭐⭐⭐⭐⭐ It Works
*by T***N on 16 August 2021*

As some have commented this can enhance flavour but does tenderise first and foremost. For cheaper cuts of beef/pork I place steaks or strips in a ziplock bag with Koji. You genuinely don’t need a lot of Koji (bottle good for 5-6 marinades at least) and you will actually see/notice the “digestive” action of the enzymes softening the meat You can cook the meat in the marinade sauce - a few hours marinade works but the longer the better.

### ⭐⭐⭐⭐ TV chef recommended
*by J***E on 14 March 2024*

Saw this used as a marinade (not necessarily this brand) on famous Saturday morning cooking show and had to try it. Marinated a couple of steaks prior to BBQ and it made them surprisingly soft and actually quite flavoursome. Will definitely use again.

## Frequently Bought Together

- Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) (Pack of 2)
- Marukome Nama Shio Koji Umami Ingredient, 200 g
- KOJI PASTE Japanese Traditional All-Purpose Umami Seasoning for Aging Marinade, Naturally Brewed, No Additives 350G

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-18*