Masumiso Shio koji salt used raw salt koji rough type 220g
DESCRIPTION
Raw material for salt koji is rice koji, salt and water. These are mixed and fermented at room temperature for about one week to 10 days. Even if you mix amazake and salt, salt koji will be completed. Salt koji, which can be used for both Japanese and Western foods, is called all -purpose seasoning. How to use salt koji is a seasoning dressing to soak ... there are many! It is OK if you think that you can use it instead of salt. By cooking with salt koji, the protein contained in chicken breast is decomposed into more than 20 kinds of amino acids, so it becomes very soft and delicious. Please use salt koji!
