みつぜんの糀漬は、糀をふんだんに使用しています。
甘いのは糀の甘味です。
発酵は緩やかに進みます。
酵素は生きたままです。
酸味はありません。
塩辛のように、辛くもありません。
概念を覆す味でしょう。
全５種類。
それぞれ、全く違う味を楽しめます。
発酵 (fermentation)×発酵 (fermentation)
クリームチーズに乗せて。
白いか糀漬（matsushiro squid Pickled with kouji)
するめ糀漬（north sea squid Pickled with kouji)
ほたるいか糀漬（fire fry squid Pickled with kouji)
数の子糀漬（Herring roe Pickled with kouji)
なす糀漬(Eggplant Pickled with kouji)
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