Salt koji 160g × 2P Nakashune Koji family living enzyme with enzymes and seasoning, fermented seasoning, salted salted rice.

The enzyme is alive. Not only increases the taste of food, but also decomposes cells finely during the fermentation process, so it changes food to a soft and digestible state. If garlic and ginger are soaked separately in the salt koji, it will be a seasoning that creates a synergistic effect. 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. Use about 10 % of ingredients and rice koji salt salt as a guide. If the block meat is 500g, the salt koji is left overnight overnight. Sliced ??meat and fish are soaked for about 5 hours. Cook the stir -fried vegetables and boiled dishes in 2-3 times. Please season a little modestly. After a while, the salt koji will bring out the taste of the familiar ingredients. Add vinegar to dress. Save in refrigerated (8 ° C or less) to keep the safety warning enzyme alive. Please consume immediately after opening. 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.