Shiokoji and meat go fantastically well together. This steak is no exception. First you let the shiokoji begin to work on the meat to break down the proteins, making them easier to digest. The microbes create other 'good for you' bioactive substances and enhance the ummami (flavour) of the meat. Then we go up a notch and marinade with garlic oil which brings extra notes to your palate. The chilli then gives a great bite to the meat and the molasses brings a mellow smile to your face. Remember the molasses also reduces the heterocyclic amines that can be formed with cooked meat.