[KAGOSHIMA] KAWAUCHI HONPO Koji Seasoning 40g For over 100 years, Kawauchi white koji has supported Kagoshima’s rich fermentation culture, particularly in shōchū production. This exceptional seasoning was crafted by Genichiro Kawachi Shoten, the only koji starter brewery in Kyushu, founded by Genichiro Kawachi, the originator of this white koji. Because koji is the foundation of Japan’s traditional foods—miso, soy sauce, mirin, and sake—this seasoning naturally brings out the umami inherent in ingredients. Its ingredients are Kirishima tea, barley, koji, a touch of salt, and garlic, making it a perfect choice for those who value the natural flavors of their food. How to Use: Sprinkle 2g of koji seasoning per 100g of meat and massage into the surface. Let sit for at least 2 hours, then cook as desired. Works well with pork, beef, fish, and chicken. Marinating time may vary depending on the type of meat. After cooking, sprinkle a little extra seasoning to enjoy the aroma of Kirishima tea.