size:

500g x 4

brand	Uonuma Brewery
number of units	4.00 pieces
package weight	2.28 kilograms

Special salt koji made from Uonuma Koshihikari and subsoil water from Echigo Sanzan.Uonuma Koshihikari rice and koji mold enzymes bring out the umami of ingredients such as fish, meat, and vegetables.
A versatile seasoning that enhances the umami of meat and fish fillets by sprinkling it on vegetables and pickling it, or coating it lightly on meat and fish fillets and pickling it.

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brand	Uonuma Brewery
packing size	30 x 24 x 15 cm; 2.28 kg
Container type	bag
Maker	Uonuma Brewery Co., Ltd.
Product weight	2.28 Kilograms

Uonuma Jozo making rice koji

Uonuma Jozo makes koji products such as rice koji and koji amazake.

Uonuma Jozo was built in this area in search of "abundant snowmelt water from the three mountains of Echigo." Uonuma, one of Japan's heaviest snowfall areas, is a rice-growing area that Japan is proud of. “Beautiful water” and “rice” are indispensable for making amazake.

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Special salt koji made with 100% Koshihikari rice from Uonuma

An all-purpose seasoning that brings out the flavor of meat, fish, and other ingredients through the action of enzymes. You can use it for various dishes without habit.

Raw salt koji made with Koshihikari rice from Uonuma

Product information

• Ingredients: Rice koji (produced in Japan), salt, alcohol
• Specific Ingredients: None
• Storage method: Avoid direct sunlight and store in a cool place.

Nutrition Facts Information Per about 1 tablespoon (15g)

• Energy: 29kcal
• Protein: 0.4g
• Fat: 0.1g
• Carbs: 6.3g
• Salt equivalent: 1.4g

Special salt koji made with 100% Koshihikari rice from Uonuma

all-purpose seasoning

Uonuma Koshihikari rice and koji mold enzymes bring out the umami of ingredients such as fish, meat, and vegetables. It has a mild flavor.

Salted Koji Orange Grilled Pork Belly ■ Ingredients (for 2-3 people) ・Thick sliced ​​pork belly: 400g ・Orange: 1 piece ・ Turnip: 2 pieces ・Asparagus: 2 to 3 sticks ■ Seasoning ・Raw salt koji: 40g (10% of meat weight) Grained mustard: Appropriate amount ■How to make ①Cut 3 slices of 1cm thickness from the orange, peel off the skin, and extract the juice from the rest. ② Put “plus koji raw salt koji” and orange juice in a plastic bag, add thickly sliced ​​pork belly and rub. Squeeze out the air, close, and marinate for at least 30 minutes. ③ Arrange the cut turnips, asparagus, sliced ​​oranges and ② on a baking sheet lined with a cooking sheet, and bake in an oven preheated to 200℃ for 20-30 minutes until cooked through. ④ Serve in a bowl and add grainy mustard if you like.	Grilled salted koji salmon ■ Ingredients (for 2 people) ・Raw salmon: 2 slices ・Aojiso: 2 pieces ・Grated radish: Appropriate amount ・Grated ginger: Appropriate amount ・Shichimi chili pepper: Appropriate amount ■ Seasoning ・Raw salt koji: tablespoon ■ How to make ①Put raw salmon and “raw salt koji” in a storage bag, let the whole salmon soak in, close the bag, and let it rest overnight in the refrigerator. ② Remove the salt koji on the surface of ① by hand, line up on the fish grill and bake for 8 to 10 minutes fragrantly. Bake for about 5 minutes halfway through, then spread the shio-koji remaining in the bag on top of the salmon and bake. ③Place ② on a plate, garnish with green perilla, add grated daikon radish and grated ginger, and sprinkle shichimi chili pepper.	Vegetables dressed with salt and koji ■ Ingredients (for 2 people) ・Cherry tomatoes: 2 ・Myoga ginger: 1 piece ・Cucumber: 1 ・ Turnip: 1 piece ■ Seasoning ・Raw salt koji: 2 tablespoons ■How to make ① Quarter the cherry tomatoes, slice the myoga into 5mm wide slices, strip the cucumber and cut into 1cm wide rounds, and cut the turnip into bite-sized pieces. ②Put all the vegetables in a storage bag, add “raw salt koji” and close the mouth.