It is a salty seasoning that can be widely used in cooking. The power of the enzymes produced by Koji bacteria has the effect of breaking down and softening proteins. If you soak it in meat or fish, the meat will be tender and moist. Since it also contains umami derived from glue, you can use it instead of salt to season your food to improve your daily cooking. [Aged salt paste with brown rice] is characterized by using brown rice as the raw material and having a long aging period. The richness and umami are further deepened, and the taste is similar to that of miso. [How to use] 〇 Shallow pickling of seasonal vegetables All you have to do is pickle the chopped vegetables (cucumber, cabbage, radish, carrot, turnip, etc.) and let it sit in the refrigerator for a few hours. It's also the perfect accompaniment to beer. 〇 Grilled chicken with salt Grease the chicken (breast and thighs) with salt paste and let it sit in the refrigerator for about half a day. Cut it to an appropriate size, brown it in a frying pan, and cook it to complete. Pork and beef can also be cooked deliciously, but they go well with chicken. 〇 Saikyo grilled various fish Grease the fish fillet with aged salt paste with brown rice and let it sit in the refrigerator for about half a day. Cook in a frying pan or grill until browned. In addition to this, a wide range of usage is available on Cookpad, so please take a look there as well.