Onion Kouji

『Onion koji』

It can be used instead of consomme or umami seasoning◎

< For pickling >When you use it for pickling meat, the meat becomes softer by the action of proteolytic enzyme of koji and onion. In addition, amino acid is produced, so it brings out the flavor of the meat and makes it delicious.

< Instead of consomme or chicken bones >When making the soup, do not add the dashi stock, but add the onion koji to the boiled vegetables. This will decide the taste.

< Instead of salt for homemade dressing >If you use it instead of salt or soy sauce, it has a deep taste.

The accumulation of daily choices is your future○●