Aged salt koji 160g x 1

Description of Japanese traditional food is reviewed. Koji has the function of bringing out the sweetness of protein umami and starch, and is indispensable for seasoning such as miso and soy sauce mirin and sake. Salt koji is aged by mixing rice koji and salt water, and has long been used in various parts of Japan as a pickled floor for vegetables and fish. Recently, it has been widely used in everyday dishes such as Japanese and Western ethnics as a seasoning that makes use of the characteristics of the ingredients. For more than a hundred years since we started making koji in Oshu City, Oshu City, Iwate Prefecture, founded in Esashi, Iwate Prefecture. We manufacture a plump raw koji that remains out of the room using rice from Iwate Prefecture. The high -quality salted koji is a sterilized salted koji whose traditional handmade raw koji and the Seto Inland Sea Sea Sales only live. On the front of the container is a QR code linked to the cookpad, and you can cook while watching the recipe on your mobile phone. Raw material / ingredient koji (Iwate prefecture) Tendo -salt (Seto Inland Sea) Please use it instead of salt at the rate of 5 to 10 % of the material of the material (exemption)> Please be sure to read it by cool flight.