[Miharaya] Shouyoubean Koji

A traditional fermented food that is transmitted to Kita Shinano. It is said that it is the beginning that the rice koji and soybean koji, which were surplused by miso making in the past, were put on raw soy sauce and laid down for a winter to aged. When you are busy in the morning or when you have no appetite due to illness or summer batter, we eat on rice. It will be delicious if you add onions and Myoga to the condiments over a labor. After bonito, bonito, and on a hangover morning, grated radish is the best. Soy sauce is literally soy sauce. Please use it instead of soy sauce as well as cold tofu and tofu. Raw ingredients and ingredientssoybean koji rice koji pickled raw ingredients (soy sauce sugar (sugar -hypyotical sugar) mirin) How to use it with sliced ??green onions or put it in curry and boil it. It is also recommended to pick it up after warming. Safety Warning Specified raw ingredientsWheat soybean genetic modified soybeans are not used. Caution (exemption)> Please be sure to read it. Please save in a cool place that does not hit the sun. After opening, please enjoy it as soon as possible by refrigerated storage.