Now the topic of soy sauce koji, is the seasoning of gentle taste that could be the action of enzymes that make kojic bacteria. I am able to from Ginjo soy sauce koji and specialties round soybean use with domestic rice. It is possible to assist our use instead of soy sauce, elegant flavor and sweetness will finish the taste of upscale cuisine. Enzyme is not in the heat-treated at raw type has alive. The power of enzymes pull the material of taste, such as fish and meat, vegetables. It is a reasonable trade in 500g pouch.
