* We will accept orders of up to 5 sets (15 pieces) per time (if you order more, we will change the quantity here). ※ If you have not had a relationship with us so far and order only this product, we may refuse to do business. * Depending on the lot, the upper part may be discolored, but this is called the Maillard reaction, in which amino acids and sugars undergo a chemical reaction due to heat and the passage of time. Please rest assured that it is a natural phenomenon and there is no problem with quality or taste. * Depending on the lot, the contents may turn bright green, but this is a natural phenomenon that combines the umami components of garlic and koji. There is no problem with the quality, but rather it is evidence of a strong flavor, so please use it with confidence. ▼ Why is it green? Click here for detailed mechanisms (note) https://note.com/yokachoro_awaji/n/nad597d631236 [All-purpose koji that can be used in Chinese cuisine that can be used in powdered chicken soup and Chinese broth] Chicken soup with a lot of additives, etc. I don't want to use it too much if I can, but it's impossible not to use it! ! This is a must-see. ▶︎ Without feeling guilty, you can bring out the flavor and flavor of Chinese broth, and you have a versatile fermented seasoning. By fermenting garlic, ginger, onion, sun salt, and rice koji together. Aroma, flavor, richness You can easily add the three beats to your dishes, making it a great ally for home cooking. ▶︎ Of course, it does not use chemical seasonings, We are also particular about the material itself, Garlic, ginger, and onions are all from Hyogo Prefecture. We use fixed species that are grown without the use of pesticides or chemical fertilizers. ▶︎ The deliciousness of the ingredients themselves, which is unique to fixed species, is still exceptional. It's not the strangely strong spiciness and aroma that is common in Chinese garlic, etc., The unpleasant aroma and sweetness make the dish authentic. [How to use] Seasonings such as fried chicken, stir-fried foods such as fried rice and stir-fried vegetables, Ankake, Chinese soup, dumplings and shumai seeds, seasoning cooked rice, etc.