Raw rice koji 200g × 1P Nakashune Koji family For handmade seasoning such as salted koji and amazake with enzymes that live

Rice Koji is called the stolen bacteria "national bacteria". Koji mold produces B vitamins and essential amino acid digestive enzymes. It is used for sweet koji, salted koji, soy sauce koji, miso, soy sauce, sake, and others. Enzymes are often found in raw food such as vegetables and fruits. But eating vegetables and fruits every day is hard. As a result of thinking that I could take the enzyme more easily, I arrived at the koji. Koji contains a lot of enzymes and is said to be the nutrients needed for our body. Please actively take koji and spend a healthy day. How to use raw ingredients and rice koji mold. Shioji Koji soy sauce Koji Koji You can make full -fledged amazake with your taste. ◆ Koji WaterPut 500cc of water in a container in 100g of koji and let it sleep in the refrigerator overnight. It is also recommended for those who are not good at sweets because they can be put out twice. ◆ Fermenting potatoes and fermenting soy milk can be delicious even those who are not good at soy milk. After thawing the safety warning, save it in refrigerated and enjoy it as soon as possible. Caution (exemption)> Please be sure to read the direct food for direct products, mistakes, or returned customers other than damage during delivery. Except for foods, it will be considered only when resale is possible, but all costs such as commissions will be borne by the customer. Please contact us within 2 days after the product arrives. Delays due to bad weather, disasters, etc. after shipment cannot be canceled.