[All-purpose koji that can be used for Chinese cuisine that can graduate from powdered chicken stock soup and Chinese dashi] Chicken stock soup with a lot of additives, etc. I wouldn't want to use it too much if I could, but it's impossible not to use it! It is a must-see. ▶︎ Without feeling guilty, you can bring out the umami and flavor of Chinese dashi, and a versatile fermented seasoning has been created. By fermenting garlic, ginger, and onions together with sun-dried salt and rice koji Aroma, Flavor, Richness The triple beats can be easily added to dishes, making it a strong ally for home cooking. ▶︎ Of course, no chemical seasonings are used, We are particular about the material itself, Garlic, ginger, and onions are all from Hyogo Prefecture. We use fixed species grown without the use of pesticides or chemical fertilizers. ▶︎ The deliciousness of the material itself, which is unique to fixed species, is still exceptional. It is not the spiciness and aroma that lingers strangely strongly in the mouth, which is common in Chinese garlic. The aroma and sweetness without sarcasm make the dish more 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.