Salt Koji

At our store, we make koji by hand, which is the key to the flavor of our salt koji.

We check the condition and temperature of the rice we purchase, and then wash it, put it in the room, and care for it over a period of four days.

Using 120 years of koji-making know-how, we carefully make koji while checking the condition of the koji with our hands, resulting in lively koji that is full of sweetness.

The rice is produced in Tokushima and the salt is "Umi wa Noshi" (Sea is Life) from Nagasaki Prefecture, resulting in a mild, salty koji with a moderate salt content of just 7%.

Shio koji was originally used as a base for pickles, but it can also be used as a seasoning for grilling fish or meat, as well as in soups, hot pots, gyoza, curry, stew, stir-fried vegetables, hamburgers, pickles, omelets, spaghetti Napolitana, pasta, etc. Adding shio koji to any dish brings out the flavor of the ingredients, adding richness and umami to the dish.

*This product will be delivered by refrigerated delivery, so a refrigerated delivery fee of 440 yen will be charged in addition to the shipping fee.

【raw materials】
Rice koji, salt

[Contents]
300g

【expiration date】
4 months from manufacture

[How to save]
Please store in the refrigerator (below 10°C). Use as soon as possible after opening.