Shoyu Koji Brings Out The Deep Richness of The YolkMade with nothing but Shoyu Koji, a fermented seasoning made with soy sauce and rice koji, these marinated eggs showcase its gentle saltiness and mellow, rounded richness, bringing out the yolk’s depth and fullness in a balanced, well-matched combination.Cook the eggs to your preferred doneness and enjoy them as a ramen topping or an easy, flavorful side.
Bring a pot of water to a boil. Add the eggs and cook to your preferred doneness, then peel. Cooking time guide: 7 minutes for soft-boiled, 10 minutes for hard-boiled.
Place the peeled eggs and Shoyu Koji in a resealable bag or container. Let marinate for about 30 minutes to allow the flavor to absorb.
Top with chopped green onions and white sesame seeds, if desired.
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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