Marcome Plus Koji Raw Soy Soy Koji 200g
DESCRIPTION
It is a gentle seasoning made by the enzyme created by the topic soy sauce koji koji bacteria. It is made from koji using domestic rice and Ginjo soy sauce using special round soybeans. By using it instead of soy sauce, the elegant umami and sweetness will make the dishes a higher -grade taste. The enzyme is alive without heat treatment in a raw type. The power of the enzyme brings out the taste of ingredients such as fish and meat vegetables. It is easy to handle with a 200g standing pouch and has excellent refrigerator storage.
