It's like magic.
This course features koji (a type of fungi or mold) especially liquid shio (meaning 'salt') koji.
Koji is a heart of Japanese cuisine because it is widely used for producing many of Japanese traditional ingredients such as soy sauce, sake, mirin and miso.
Koji became the center of attention in the western cuisine world for the last few years because of its incredible potential to make the food even tastier.
This liquid shio koji carries lots of benefits of koji mold, but it is extremely simple to use it and get mind-blowing results.