Fermented Rice Powder

・People with a strong interest in health and beauty:
People who expect the health and beauty benefits of rice koji, such as skin-beautifying effects and improved intestinal environment, thanks to the B vitamins, dietary fiber, and oligosaccharides contained in it.
People who want to consume it daily in the form of koji water or other products.

・Busy housewives and dual-income households:
People who want to easily enjoy the effects of tenderizing meat and fish and bringing out the umami of dishes with just a sprinkle.
People who prioritize efficiency and want to produce authentic flavors without much effort.

・Cooking enthusiasts and people who want to try new seasonings:
People who want to make their own fermented seasonings at home, such as miso, amazake, and shio koji.
People who want to use it in a wide range of dishes, not just Japanese cuisine, but also Western, Chinese, and sweets.
People who want to try using powder-based seasonings (such as premixes and seasonings) that are difficult to use with liquid shio koji.

1. Time-saving and efficient cooking that eliminates the hassle of everyday cooking.
Meat and fish preparation:
Sprinkle koji directly onto meat or fish before grilling or simmering, allowing the koji's enzymes to quickly tenderize the ingredients and enhance their flavor. This significantly reduces the effort and time required for marinating, as compared to liquid salt koji.
Chicken breast and minced pork remain juicy and prevent dryness.
Fish removal:
It is also effective in reducing the odors of fish and offal.

2. Homemade fermented seasonings
For those interested in fermentation, powders are extremely convenient ingredients.
Salt koji, soy sauce koji, and amazake:
Because they are powders rather than liquids, they are easy to measure and are used as ingredients for easily making these basic fermented seasonings at home.
Some products produce koji even faster than dried rice koji.

1. "Time-saving" and "Easy to Use": One Sprinkle for Authentic Meat Preparation
This is its biggest selling point. Unlike traditional dried rice koji and liquid shio koji, it's easy to use—just measure and sprinkle.

No Soaking Required, Time-Saving: Unlike liquid shio koji, there's no need for long soaking times. Simply sprinkle it on just before grilling or simmering to get the enzymes working.

High Versatility: Because it's a powder, it can be easily used not only on meat and fish, but also in a variety of dishes where adding moisture is not desired, such as dressings, bread dough, and smoothies.

2. "Functionality": The Power of Enzymes to Bring Out the Flavor and Tenderness of Ingredients
The strength of koji is its proven cooking effect, thanks to the action of enzymes derived from koji (protease, amylase, lipase, etc.).

Makes Meat and Fish Juicy: Even tough chicken breast meat becomes incredibly tender and juicy when sprinkled with powder.

Natural Umami and Richness: Brings out the natural flavor of the ingredients, achieving a satisfying, deep flavor with reduced salt. It appeals to those who don't want to use artificial seasonings.

JAPAN ： Both direct and indirect transactions are acceptable

Others ： Both direct and indirect transactions are acceptable