From "Country of Rice", AKITA.

Geographically and so historically, Akita has been “brewing” the culture of fermentation for generations. With its hot, highly humid summer & harsh winter, also with its great nature, Akita is one of the finest places for rice cultivation & fermentation food on the planet. And such a blessed condition and their “Grandmothers’ wisdom” under few foods condition during severe winter creates their "soul food" of high nutrition & long preservation, KAN KOJI. Using Akita’s rice 100% of their own farm, making even rice koji by themselves, and committing to “No-additive, natural brewing” method, Ando Jozo Brewery has been succeeding the soul & method which goes highly well with their land & nature.

Made by Ando Jozo Brewery.

Founded in 1853, Ando Jozo Brewery specializes in making fermented foods such as miso, soy sauce, and Japanese style pickles, succeeding the traditional flavor & method. Compared to SHIO KOJI, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than SHIO KOJI. "KAN" means a coldness of winter. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.

Sweet and Juicy Shio Koji - Chicken ~ Easy marinated 6 hours ~

No alcohol adding.No chemical additive. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853.

INGREDIENTS:

2 Chicken thighs / 2 Tbsp Koji paste / 2 Tbsp Olive oil / 1 piece of Garlic

Your favorite vegetable: Paprika, Scallion or Onion, Mushroom or Japanese mushroom, parsley

1) Marinade chicken with Olive oil, garlic, KOJI paste for 6 hours.

2) Blend it into the Chicken well.

3) Just wait and marinade Chicken for 6 hours in fridge.

4) After 6 hours, sauté Chicken and vegetables until it get crispy and shiny.

5) Serve on your dishes !!