Shijuya Honpo (in -house manufacturing) living salted koji 220g

Description of the product The Shio Koji (salt koji) of the Shijuya Honpo has been fermented and aged by adding salt and water to rice koji. Koji bacteria and lactic acid bacteria are alive because they do not add heat treatment or alcohol (alcohol)! ! There are many salted koji that are often found in supermarkets, and the expiration date is long, but Koji bacteria die if they give high fever. The salted koji in this store is not treated for heat, so it is 90 days. As fermentation progresses, gas (gas) occurs in the container. The "living salt koji" in this store uses a container that escapes the gas generated by fermentation. The function of the enzyme created by Koji bacteria adds mellow saltiness. If you use it for hidden flavors in various dishes, Western, and middle dishes, it will bring out the sweetness and umami of the ingredients and create a delicious taste. Please try once. How to use the ingredients "10" should be adjusted with salt koji "1" as a guide. Please season (instead of salt and soy sauce) for seasoning such as stir -fried foods and grilled natto. (Packed in meat or fish) Thin on meat and fish, 1 hour -Eat in your favorite refrigerator and enjoy it. The flavor and softness increase with the power of the enzyme contained in salt koji!