Homemade salt -cut koji 250g case (finished 550g)

● Koji (also called koji) (domestic rice used) 200g and 50g of seawater natural salt were mixed and carefully cut off their hands. ● Reasons why salt is importantMixing koji and salt and often seen hand to make it moderately scratched on each koji and ferments deliciously. When stopping and fermentation progresses, fermentation is gently fermented because heat is not applied to stop fermentation because the container is damaged or spouted. Effective bacteria are alive. ● Create a cheerful body that is as good as the disease with delicious ingredients ♪ Raw ingredients and ingredientsEchigo Domestic rice used Add 300cc of water to one bag of "salt -sliced ??koji". If the sweetness comes out in about 10 days from the preparation date, it is completed. Cook with chicken and white fish. Pot, vegetables, salads, etc. are also delicious. Safety warning handmade salt koji. After completion, please keep it in the refrigerator.
Please use a clean spoon for removal. Note (exemption)> Please be sure to read in the refrigerator after completion. It can be stored in the refrigerator for about 6 months. If you do not use it immediately, keep it in a hot and humid sun.