90g of salt koji Koji 300g of Kitaya, Okinawa, 90g salt kit Handmade kit Genichiro Kawachi Honpo

A real dried salt koji made by a professional who knew the koji. Since salt is already in, all of them can be transferred to tapper etc. that can enter all 800g or more, add 400 cc of water and put them at room temperature (preferably 10 degrees or more) for about one week to 10 days, and then use it as a seasoning. is. During that time, stir once a day. After fermentation, keep it in the refrigerator. Salt koji decomposes various ingredients in the ingredients, gives a flavor and softened. It will be easier to digest, so you can take nutrients efficiently. Easy and delicious for your body. It is a universal seasoning of three birds with one stone. The use of Japanese style and Western style will be delicious, so the usage will spread depending on the device. [Capacity] 1 How to use raw material and ingredients rice salt. This product is transferred to 800g or more and 400cc of water is added. It can be used as a seasoning after leaving for one week to 10 days at room temperature and waiting for fermentation. In the meantime, stir once a day to breathe the koji. After fermentation, it can be stored in the refrigerator for 3 months.