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Yokofuku Japanese Garlic Paste with Shio Koji $19.95

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We test everything we sell. Here’s how we’d use this.

HOW TO USE

Mix it into marinades or brines, toss with stir-fries or pastas, try it in ramen or salad dressing, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. We recommend a minimum marination time of 30 minutes (you can also leave the paste on meat or fish for half a day)—we suggest 3 to 4 tablespoons per 0.5 pound of meat or fish. Replace the garlic in our Farfalle with Kale, Garlic and Lemon with the paste; add it to taste. Or, substitute the paste for garlic in our Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo), using 1.5 and 2 tablespoons in place of the cloves and cooking it for 20 seconds, until fragrant. Try a little to taste in our Miso-Ginger Dressing.

Kitchen Notes

Mix it into marinades or brines, toss with stir-fries or pastas, try it in ramen or salad dressing, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. We recommend a minimum marination time of 30 minutes (you can also leave the paste on meat or fish for half a day)—we suggest 3 to 4 tablespoons per 0.5 pound of meat or fish. Replace the garlic in our Farfalle with Kale, Garlic and Lemon with the paste; add it to taste. Or, substitute the paste for garlic in our Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo), using 1.5 and 2 tablespoons in place of the cloves and cooking it for 20 seconds, until fragrant. Try a little to taste in our Miso-Ginger Dressing.

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