Koji Wadaya - Salted Koji to improve the taste of fish 180g

On a fish fillet, wrap in a plastic film and let stand for 2 hours, then remove the Kouji salt from its surface and grill. Please note that this product burns easily. You can also use it for sashimis of octopus, calmar, salmon or even scallops with equal quantities of Kouji salt and vinegar, or more vinegar if you prefer, and accompany them with raw vegetables and lemon juice.

Fermented rice (rice, aspergillus olyzae), rice, salt, rice alcohol, ginger, lemon juice, basil, pepper, bay