SHOYU KOJI Brings Out The Savory Umami Flavor SHOYU KOJI, a fermented seasoning made with soy sauce and rice koji, slowly permeates the tuna, bringing out its natural flavor with a mellow saltiness and gentle umami from fermentation.A drizzle of this soy sauce–based koji over the top enhances the aroma of wasabi, adding a beautifully balanced depth of flavor.Enjoy this comforting, richly flavored tuna bowl served over warm rice.
Slice the tuna into sashimi-style pieces, about 1 cm (0.4 inch) thick.
Combine the ingredients marked 《A》 and mix with the tuna. Marinate for 30 minutes.
Serve the tuna over a bowl of rice.
Drizzle with SHOYU KOJI, then top with chopped green onion and sesame seeds. Finish with a touch of wasabi, 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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