Spring plum koji - brewed with plum pulp in Yanagawa City, Fukuoka Prefecture.
Ume mugi koji is a Japanese fermented seasoning made from ume plums, barley, and koji rice. The ume mugi koji mixture is left to ferment for several weeks, resulting in a tangy, savoury seasoning that is often used in Japanese cooking.
It is often used as a seasoning for meat, fish, and vegetables, as well as a marinade for grilled or roasted dishes. It can also be added to sauces, dressings, and soups to enhance their flavour.
Keep out of direct sunlight and keep at room temperature.