Rub. Rest. Cook.

1 - Rub Tasty Koji onto your protein or vegetables as a simple marinade.
2 - Rest in the refrigerator so the active enzymes can tenderize and build flavor.
3 - Cook as usual — roast, grill, pan-sear, bake, or air fry.

Rub Tasty Koji onto chicken, fish, pork, beef, tofu, or vegetables. Use 1-2 tablespoons per pound of protein or vegetables. Let it rest in the refrigerator so the active enzymes can tenderize and build favor. We recommend anywhere from 4 to 12 hours. For more delicate foods like fish, use a list less and marinate for a shorter time. Then cook as usual.

Use it for roasting, grilling, baking, pan-searing, or air frying — anywhere you want deeper flavor with less prep.

You can also just use it as a seasoning — Drizzle a tablespoon on sautéed vegetables instead of salt.

Best first recipe:

Try it on chicken thighs, salmon, tofu, or roasted vegetables.

Keep it fresh:

Tasty Koji is fresh and unpasteurized, which means its active enzymes are still working. Those enzymes help tenderize food and bring out deep, savory flavor naturally.

That’s what makes koji so powerful — and why it should be kept refrigerated or frozen.

Important note:

Because Tasty Koji has active enzymes, avoid leaving uncooked koji on starchy foods like rice, potatoes, or bread for long periods. The enzymes can continue breaking them down and make them soft or mushy.