This salt koji is made using Amakusa salt.
It can be used for marinating meat and fish, and pickling vegetables.
Simply marinate overnight to bring out the umami and sweetness with the power of koji.

⚫︎ What is Amakusa salt?

Amakusa salt is a mellow salt that contains a high amount of nigari components, which are carefully filtered from the seawater of Amakusa-nada in Kumamoto Prefecture, where dolphins swim, and boiled down over time.

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「天草の塩」を使って仕込んだ塩こうじです。
肉や魚の漬け焼き、野菜のお漬物に。
一晩漬けるだけで簡単にこうじの力で旨み、甘味が引き立ちます。

⚫︎ 天草の塩って？

イルカが泳ぐ熊本県天草灘の海水を手間暇かけて徹底して濾過し、時間をかけて煮詰めたにがり成分を多く含むまろやかな塩です。