This seasoning is made using rice koji, which has been preserved and honestly made for 450 years. Salt koji made with domestic rice. It can be used for various purposes such as vegetables, other fish and meat, as well as for simmered dishes, grilled dishes, and dressings. It has a mild mouthfeel with a low salt content. When meat and fish are pickled, the protein is broken down and softened, and the umami flavor increases.