Life Koji Australia | Small Koji, Big Life Change 
A Simple Chicken Test from Our Home Kitchen
Why did we test this No koji VS Yes Koji
Chefs often ask us the same question:
Not in theory.
Not in tradition.
But in a real kitchen, with real food.
So we ran a simple test.
No tricks. No seasoning. No technique.
Just chicken.
The test setup for koji test
Same cut: chicken breast
Same weight(300g each)
Same pan(stainless steel fryingpan)
Same heat(Midium heat)
Same cooking time
The only difference was koji.
Chicken A: No koji
Chicken B: Marinated with salt koji for 24 hours
What we did for this Koji test
1.Prepared two identical chicken breasts
2.One was left plain
3.One was marinated with salt koji (24h, refrigerated)
4.Both were pan-seared and finished the same way
No chef skills required.
This is something any kitchen can replicate.
No Koji(just chicken)
Koji Chicken
What we observed
1.Moisture retention
The koji-marinated chicken clearly retained more moisture.
Juices stayed inside the meat, not in the pan.
2. Texture
When sliced, the fibers of the koji chicken were:
Softer
More relaxed
Less stringy
The non-koji chicken tightened and dried faster.
3. Consistency
The koji chicken cooked more evenly, even without careful control.
What did NOT change
This is important.
No added flavour
No added saltiness
No seasoning tricks
Koji didn’t cover the chicken.
It improved the chicken.
Why does this matter for chefs
Koji doesn’t replace your skills.
It supports them.
Less risk of dry protein
More consistent results
Better yield
Less need to “fix” food with sauce or fat
In a busy service, that matters.
The takeaway
Koji doesn’t add flavor.
It removes the need to fix food.
That’s why chefs use it.
Not because it’s Japanese.
Not because it’s trendy.
But because it works.
Want to understand why this happens?
Read our main article here:
👉 Why Chefs Choose Koji
That page explains:
What koji does on a molecular level
Why it works especially well with protein
How chefs use it without changing their menu
For kitchens interested in trying it
If you’re curious to test this in your own kitchen,
we’re happy to talk.
No sales pitch.
Just real food, real results.
