It is a fermented seasoning that is not pasteurized, and made from only handmade Rice koji and Salt. It has plenty of enzymatic power. If you use it as a substitute for salt in your ordinary cuisine, the natural Umami and sweetness will be brought by the enzymatic power.It is a versatile seasoning which can be used for meat, fish, vegetables, boiled · grilled · pickled · dressed and any cuisine.
NO ADDED ALCHOL
Ingredients: Rice (Toyama prefecture), Salt
Shelf-life: 3 months
Storage condition: Refrigeration (below 10 ℃)
Nutrition information: Rice koji contains more than 30 kinds of enzymes, such as Amylase, Protease, Lipase, Pectinase, etc. to helps digestion of foods.Oligosaccharide produced by the enzyme increases beneficial bacteria in intestinal, and the Koji mold (Aspergillus oryzae) creates vitamin B group. You may be convinced that it has an effect on anti-aging as well as inner beauty.