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Koji pickling rice , known as Sagohachi pickling base is the traditional combination of salt, steamed rice and rice koji. It is a quick and easy way to make delicious pickles.
Sa(n) (3) go (5) hatchi (8) are the proportions of salt, steamed rice and rice koji, 3:5:8. Did you see what they did there?!
Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.
Kōji (or kōji rice) combines rice with kōji mould and is used in fermenting sake, soy sauce, and miso.
Koji is a malted rice used in the fermentation process for miso, sake, and soy sauce.
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