|Date||October 3(Thu.) 11:30-11:50||Location||Seminar Room E|
|Company||Hanamaruki Foods Inc.|
|Title||Why don't you use liquid shio-koji to bring out the good taste of ingredients?|
|Detail||Liquid Shio Koji has the ability of bringing out the best in food ingredients, and there are many case studies that show the tenderizing, umami enhancement, water retention, and masking features in meat and seafood products.
Below are several cases that illustrate these features, as well as an introduction to interesting findings from joint research projects with scientists at Ibaraki University.