The raw manure that Wakamiya is proud of is manufactured using a unique "room lid manufacturing method" and takes four days of time and effort. Due to this careful manufacturing method, the glue, which is shipped in its raw state, has high enzyme power and an exceptional flavor. 【Recommended usage scenes】 Founded in the 19th year of the Meiji era, Wakamiya Koya has a history of more than 130 years. It is a gem that was carefully finished over 4 days using the traditional "chamber lid manufacturing method". Commitment to Quality: ・100% domestic rice is used ・Additive-free, non-alcoholic, sugar-free ・Non-heat manufacturing method that makes use of live enzymes 5 characteristics of raw manure: ・Abundant enzymes support the intestinal environment ・Contains essential amino acids and balances nutrition. ・B vitamins help metabolism ・Promotes digestion by the action of koji mold ・Enhance the taste of food with natural sweetness Easy to make fermented foods at home with raw bran: ・ Amazake: Just mix raw bran and cooked rice ・ Shio koji: Mix raw bran and salt and complete in 1 week ・Soy sauce koji: Mix raw bran and soy sauce and complete in 3 days ・Ganji: Mix raw glue and water and complete overnight Testimonials: "Making homemade seasonings has become a hobby, and it expands the range of dishes" (woman in her 40s) "Simmered dishes made with soy sauce koji are very popular with my family" (man in his 50s) With Wakamiya Koya's raw porridge, you can bring traditional taste and nutrition to your dining table.