Kan Koji Is Japanese Traditional All-Purpose Umami Seasoning Of Rice Paste For Aging Marinade. Compared To Shio Koji, Steamed Rice Is Blended To Make It Sweeter, Mellower, Thicker, And Stickier To Ingredient. Just Marinating Meat, Seafood, And Vegetable With Kan Koji Will Remove The Smell Of Ingredient, Tenderize The Flesh Of Meat & Fish, And What Is More, Bring Out The Natural Umami Flavor Of The Ingredient. This Kan Koji Is Naturally Brewed For More Than A Year By The Traditional Method Which Has Been Succeeded From 1853 With No Alcohol Adding. ?Put In The Fridge After Opening.
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