Kikkoman Kokoro Dining Fermentation
DESCRIPTION
Shoyu Moromi is a soy sauce koji made by combining soybeans and wheat, and is fermented and aged with water and salt. Squeeze this is made by squeezing this. Therefore, you can enjoy the fermented umami as it is. The flavor of soy sauce and miso gives a rich flavor and richness to the dish. After baking meat, pork juice cold, pork juice and egg -kake rice, mixing and boiled vegetables, fried vegetables, fried fish, fried fish, fried fish fried olive oil. It has a rich and deep flavor. Garlic ginger ginger can be used to use it well with the fragrant ingredients such as large leaves. It is the deliciousness that only the creator of the goshouzo knew.
