Misa Sano Shio Koji 300g

Sano's salt koji made with really delicious Shio Koji Koji. We use Teshio from Toyama -produced rice Ako. Ideal for seasoning and chicken flavor as a pickled floor of meat and fish. Also, if you add a little when cooking rice, the umami will increase. [How to use] 1. Sprinkle it on the ingredients and lay it down (use about 5-10%of the ingredients) as a pickled floor of meat and fish. Sprinkle it for half a day to a day, remove the salt koji and bake it on the grill. Sano's salt koji is alive with the power of koji, so it breaks the protein to soften the fiber to umami to make it easier to eat. The scent of meat and fish also softens. 2. For seasoning and hood as a seasoning. Use salt instead. Mixing it with a hamburger does not require a connection. If you add a little when cooking rice, the umami will increase.