Momokawa Miso Salt Kojo Uses Koshihikari rice from Niigata Prefecture and Teshio of Ako 500g Cup

Description of Salt koji made from rice koji made from Koshihikari from Niigata Prefecture and Teshio of Ako. It features a rich flavor of rice koji, mellow salty taste and soft texture. Please enjoy the high -quality salt koji made by Misoya. If this product is placed in a warm place, fermentation may be fermented and the container may swell. Please save in the refrigerator. Please note that salted koji is used several times a month, but depending on the timing of your order, it may take about one week to ship. Raw ingredients, ingredients rice (Koshihikari from Niigata Prefecture) Salt (Ako's Teshio) How to use koji mold. Please use it instead of salt in various dishes. Apply salt koji to meat and fish and bake a few hours after a few hours. Caution (exemption)> Please be sure to read. Please read the spring stoppersions such as liquor, so if you place it in a warm place for a long time, the container may swell, so please save it in the refrigerator.