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YAMAHOSHISAN Koji Ichiyazukeno Tomo, Malted Rice KOJI for Meat, Fish, Vegetable Pickling for Overnight, Japanese Pickle Seasoning, Aging Seasoning 19.4oz (550g), 2PACK
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About YAMAHOSHISAN Koji Ichiyazukeno Tomo, Malted Rice
★Recipe ★ //Easy and delicious pickles for Seasonal vegetables// The amount of Koji is 1/6 of the vegetables. 1. Put cut vegetables and "Koji Ichiyazukeno Tomo" in a plastic bag and mix them evenly. 2. Remove the air, seal it, and knead it well over the bag. 3. Put it in the refrigerator. It will be ready in 4-8 hours // Pickled Salmon in Koji // 1. Put the salmon fillet in a plastic bag and spread the "Koji Ichiyazukeno Tomo" its both side. 2. Remove the air, seal and leave it out in the refrigerator in 4-12 hours. You can adjust the amount of salt, Koji Ichiyazukeno Tomo, to your liking. // Pickled pork in Koji // 1. Spread "Koji Ichiyazukeno Tomo" on pork and put in a plastic bag then knead it well and leave it out in the refrigerator overnight. 2. Take the meat out of the bag and wipe off the Koji. 3. Put the oil in a frying pan and fry it. Try it with a little soy sauce. Koji is easy to burn, so use medium to low heat.
