---
product_id: 48229316
title: "Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free)"
brand: "hanamaruki"
price: "5618 kr"
currency: ISK
in_stock: true
reviews_count: 8
category: "Hanamaruki"
url: https://www.desertcart.is/products/48229316-hanamaruki-gluten-free-shio-koji-500ml-gluten-free
store_origin: IS
region: Iceland
---

# Gluten-free fermented rice base Enzymatic meat tenderizer Natural umami seasoning Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free)

**Brand:** hanamaruki
**Price:** 5618 kr
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with Japan’s secret umami weapon!

## Quick Answers

- **What is this?** Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) by hanamaruki
- **How much does it cost?** 5618 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/48229316-hanamaruki-gluten-free-shio-koji-500ml-gluten-free)

## 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—no artificial additives.
- • **Unlock Umami Magic:** Boosts natural flavors with fermented rice enzymes for a gourmet finish.
- • **Culinary Game-Changer:** Elevate everything from scrambled eggs to roasts with a splash of shio koji.
- • **Versatile Liquid Form:** Easy-to-use like soy sauce—marinate, season, or cook with zero fuss.
- • **Effortless Tenderizing:** Softens meats and fish quickly—perfect for juicy, melt-in-your-mouth results.

## Overview

Hanamaruki Gluten Free Shio Koji is a 500ml liquid Japanese seasoning made from fermented rice koji, salt, and water. It naturally tenderizes meat and enhances umami flavors without gluten, making it a versatile, easy-to-use marinade and flavor booster for a wide range of dishes.

## Description

Product Description HANAMARUKI LIQUID SHIO KOJI 500ML IDEAL FOR STOCKS AND MARINATING MEATS AND VEGETABLES. KOJI IS ONE OF THE BEST-KEPT 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. Manufacturer Contact Information unit 81 winston ind est, churchill wall, Sheffield, S35 2PS, UK 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

- 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 | B0763MPDQR |
| Best Sellers Rank | 26,539 in Grocery ( See Top 100 in Grocery ) 95 in Meat Seasoning |
| Brand | Hanamaruki |
| Country of origin | Japan |
| Cuisine | Japanese cuisine |
| Customer Reviews | 4.2 4.2 out of 5 stars (77) |
| Date First Available | 2 Oct. 2017 |
| Item model number | 688665000186 |
| Manufacturer | Hanamaruki |
| Manufacturer contact | unit 81 winston ind est, churchill wall, Sheffield, S35 2PS, UK |
| Package Information | Bottle |
| Product Dimensions | 30 x 10 x 30 cm; 600 g |
| Serving Size | 33 ml |
| Speciality | Gluten Free |
| Units | 500.0 millilitre |
| Weight | 0.6 Kilograms |

## Product Details

- **Brand:** Hanamaruki
- **Item weight:** 600 Grams
- **Number of items:** 1
- **Package information:** Bottle
- **Package weight:** 0.65 Kilograms
- **Speciality:** Gluten Free
- **UPC:** 688665000186
- **Unit count:** 500.0 millilitre

## Images

![Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) - Image 1](https://m.media-amazon.com/images/I/41B9qmZhXGL.jpg)
![Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) - Image 2](https://m.media-amazon.com/images/I/41K3d7hTN7L.jpg)
![Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) - Image 3](https://m.media-amazon.com/images/I/61Ib0WZqPoL.jpg)
![Hanamaruki Gluten Free Shio Koji 500ml (Gluten Free) - Image 4](https://m.media-amazon.com/images/I/61fYXcj4pTL.jpg)

## Available Options

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

## Questions & Answers

**Q: Could this be used to make Sake?**
A: No. Sake is a spirit made from rice, with great skill and in a traditional manner.  Think of the best whisky. This is a very highly salted seasoning, which I've hardly used as i dont want to raise my blood pressure.

**Q: does it have alcohol ?**
A: No, it just seems to be a very salty solution. Wdnt waste your money.

## 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

- Gluten Free Liquid Shio Koji
- Hanamaruki Liquid Ekitai Shio Koji (液体塩こうじ), Bring UMAMI Into Your Food!, Gluten Free, Non GMO - 16.9 Fl Oz
- Marukome Nama Shio Koji, 7.05 Ounce

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-02-07*