Just SHOYU KOJI — Where Simplicity Meets Depth, Gently Enhancing the Natural Flavor of ChickenMarinated slowly in SHOYU KOJI, a fermented seasoning made with soy sauce and rice koji, the chicken breast turns tender and full of deep flavor.As it cooks, the savory richness of the koji glaze seeps into the meat, creating a beautifully caramelized surface and a mellow, satisfying taste in every bite.A simple method that transforms plain chicken breast into a flavorful, nourishing dish — rich in depth and aroma.
Pierce the chicken with a fork to allow the marinade to absorb.
In a bowl, combine the chicken and SHOYU KOJI. Massage well and marinate for 1 hour.
Heat olive oil in a frying pan, add the chicken with the SHOYU KOJI marinade, and cook over low heat until the meat is fully cooked without burning.
In a separate pan, melt butter and sauté the chopped spinach until tender.
Slice the cooked chicken, plate it, drizzle with the remaining sauce from the pan, and serve with the sautéed spinach.
Product used in this recipe
Shoyu Koji 20.4 oz (580 g)
Our Shoyu Koji is a traditional Japanese condiment made by fermenting koji (rice inoculated with Aspergillus oryzae) with soy sauce to create a versatile liquid seasoning. It has the sharp, nutty aroma of soy sauce, but the flavor is more mellow with a mild sweetness and deep umami that enhances almost any dish. Koji’s natural enzymes help tenderize meat, poultry, and fish, so it makes a fantastic marinade. You can also add it to sauces, stews, stir-fries, and dressings for savory depth and a hint of sweetness.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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