Unlike "rice koji", which is made from salt koji and amazake, it is "hishio koji" made from "soybeans and barley". The difference from rice koji is that it has a great flavor! And now, the latest topic in intestinal activity is "fermentable dietary fiber" that produces short-chain fatty acids in the intestines. There are two main ways to use "mellow Hishio no Moto". (1) Add soy sauce and water to the "Mellow Hishio no Moto", mix once a day, and ferment it to complete the soy sauce in about 10 to 14 days. You can replace natto sauce, pour it over egg over rice, or dip it in cold tofu or cucumber. It can be used instead of soy sauce. It has a lower salt content than soy sauce and has a sweeter taste, so it is mellow. The fun of making your own and, above all, the deliciousness of homemade fermented seasonings are one after another. (2) Add grated onions and salt to the "Mellow Hishio no Moto", mix once a day, and ferment to complete the onion sauce in about 3 to 7 days. It has a good aroma and flavor of consommé, as if many vegetables have been stewed, just like a consommé. If you dissolve it in hot water and make a soup, it will come in handy for a busy breakfast, and you can also make stewed dishes, curries, and tomato sauce in a surprisingly delicious way. When combined with sesame oil, it can be used as a Chinese flavor instead of chicken soup, and the base of consommé and chicken soup has disappeared from your home! There are many people who say that. The video on how to make (1) and (2) is written with a QR code on the back of the product. In addition to this, fermented ketchup, fermented mayonnaise, curry roux, raw chili oil, etc. I don't want to use chemical seasonings, but I want to use delicious seasonings! It has received enthusiastic support from those who say. (For how to make each and arrange the recipes, refer to YouTube and recipe books.)