Shio-Koji made from enzyme created by Koji-mold. The enzyme brings up the taste from fish, meat and vegetables. Smooth taste that can be used for various dishes.

Shio-Koji made from enzyme created by Koji-mold. The enzyme brings up the taste from fish, meat and vegetables. It is handy when enjoying the material's natural taste. Bulk size type that can be also used for commercial use.

Soft taste seasoning produced from enzyme created by Koji-mold. Made from Koji from domestic rice and Marudaizu Shoyu. Fine flavor and sweetness can level up your dish when it is used instead of regular shoyu.

Light color granular type miso containing Koji granular. Uses 100% domestic rice and contains no food additives. Doesn't contain Dashi. Since no heat is applied to the miso, a vent hole is applied on the top film to prevent the package from puffing due to the function of enzyme.