This is a traditional Japanese seasoning that can be used for both fish and meat dishes. With the addition of kombu, shiitake and bonito powders, you only need this seasoning. The rice koji powder makes meat tender and enhances the flavor, making your usual dishes more delicious. You can add Umami easily.
【SHELF LIFE】13months

It is fermenting koji mold on Japanese rice. It is an essential raw material for traditional brewing seasonings such as miso, soy sauce, and mirin, which are traditional Japanese ingredients. It is also used to make shio koji, which is popular overseas, amazake, pickles, and processed marine products, making it a popular product in Japan. It is also a popular Japanese ingredient among vegans and macrobiotic people overseas.
【SHELF LIFE】12months

This is a popular yogurt flavored drink mix with lactic acid bacteria. It can be enjoyed by people of all ages, from children to the elderly and pregnant women.
(Product features)
1)Other than live lactic acid bacteria, oligosaccharide and calcium are also added to regulate the digestive function.
2)Lactobacillus beverage can be easily made by simply dissolving it in milk, soy milk, tomato juice, vegetable juice, and etc. It is recommended to mix it with
beverages that you dislike.
3)One 180g bag can be used for about 3 liters of milk (about 20 cups).
4)All manufacturing is done in Japan, so you can be assured of Japanese quality.
【SHELF LIFE】13months