Recommended for quick cooking. Salted koji seasoning with deep flavor
A malted rice seasoning handcrafted using traditional methods by a 450-year-old malted rice and miso brewery.
Your best friend for time-saving cooking. Just marinate the meat and bake it to make it moist and soft. Since the sweetness of koji is also included, the main seasoning is completed with only shio koji.
For the koji, we use rice from Akita Prefecture's "Akitakomachi". No chemical seasonings or preservatives are used, so it is recommended as a seasoning for dishes that care about the health of your family.
We produced koji seasoning with the desire to spread the charm of fermentation.
As a store specializing in rice koji and amazake, Ren MURO has tried more than 1,000 types of amazake, connecting with many unique breweries through amazake. Koji seasoning was born.
Koji brings out the umami, so anyone can make a delicious dish with just this one seasoning. Home Seasoning will also be reduced.
Koji seasoning that is simple yet delicious, and at the same time, makes it easy to take fermented foods and leads to intestinal activity. Please try to incorporate it into your daily dining table.
[Manufacturer] Kojiya Tohei in Takasaki City, Gunma Prefecture
Founded 450 years ago (Eiroku 9), "Kojiya Tohei" is located in Takasaki City, Gunma Prefecture. A long-established koji shop that has been in business since the Muromachi period in 1566. The current owner is the 22nd generation. We are particular about raw koji, and we continue to make koji by hand because the koji will be crushed and sticky if we use a machine. This old-fashioned method is preserved, and miso and amazake that match the climate are made.
We value our relationships with our customers, and our craftsmen are committed to producing delicious and safe products.
Staff Recommendations <br>It is characterized by its deep salty taste. It can be used for various dishes such as meat dishes, focaccia, and meatballs. Koji seasoning that is sure to be a big success in time-saving cooking.
About the product
- Internal capacity
- raw materials
- rice koji, salt
- Allergens contained in this product
- expiry date
- 6 months from date of manufacture
- Preservation method
- Avoid direct sunlight and store at room temperature.
About the manufacturer
- Kojiya, Takasaki City, Gunma Prefecture
- Miso storehouse