Kinjo: [Nakashineone Koji family] Raw salt koji

Because it is a raw salt koji, the live enzyme has the function of breaking down the proteins of meat and fish and turning them into amino acids.
If you pickle raw salted koji in meat, it becomes softer.
Salt koji, which has been heated or stopped fermented with additives such as sake, has almost no enzyme function.
I want you to taste the taste unique to raw.

Contents: 280g
Shelf expiration date: 6 months freezing ( * In the case of refrigerated storage, the expiration date is one week.)