Half-year matured! Salt koji, cold barrel brewed 300g

　The salt koji that has been left to rest in the heavy snow area awakens in the snow-free region of Seishu!

　Regular salt koji undergoes rapid fermentation for about two weeks at room temperature. Therefore, the shape of the rice koji is still almost intact.

　This one, made with local Akita Komachi rice koji and Okinawa salt, undergoes cold preparation in extreme cold, with temperatures inevitably reaching -20℃, and is aged through ultra-long-term fermentation, waiting for more than half a year.

　It is so creamy that it hardly resembles salt koji, as shown in the photo.

　This ripeness is the fruit of natural aging in a snowy country!

　The rounded saltiness, the fully blended umami and sweetness, create a "rich and mellow" sensation that overcomes the saltiness.

    It goes without saying that it adds a dimension of depth to home cooking. Please also try applications such as onion koji, salt koji butter, and homemade dressings and sauces!

　Salt koji is an extremely excellent fermented seasoning that not only provides a one-dimensional taste stimulus of "saltiness" but also makes the tongue dance joyfully from all directions.

　Please make sure to use it along with dashi. The photo shows overnight pickled cucumbers (miso pickled) and eggplant miso pickled with koji.

　The expiration date for this import is October 25, 2025.

Original recipe collection using salt koji from Inazo

• Salt Koji Eggs
• Sweet Potato Rice
• Mini Tomato, Green, and Chicken Ham Salads
• Salt Koji Butter

Tube pack 300g

Production area: Yuzawa City, Akita Prefecture

Producer: Ishimago Honten