Salt koji (salt koji) (Shio Koji) 160g Cup [Shikoku Omoriya]

Salt Koji (salt koji) is a hot topic that is now fermented by mixing salt and rice koji (rice koji). It is easy and convenient as a seasoning that contains fish and meat, pickles, and contains the sweetness of nature. Salt koji is simple, but the power of the enzyme contained in koji can feel more delicious by pulling out the taste of the ingredients. Please try it as an easy -to -use when you want to enjoy the goodness of the material as it is. The amount of salt koji is 10 % to 15 % of the material. The more you pickle, the more the taste permeates! Raw ingredients, ingredients rice koji (rice (domestic)) How to use salted sake is 10 % to 15 % of the amount of salt koji. The more you pickle, the more the taste is soaked. Be careful (exemption)> Be sure to read it may change the exterior design without notice.