Morning picke-up Norabona and salt with ricemalt goes great with SAKE.
The best season for Norabona symbolizing Spring in the Tama region has come this year.
Cut Norabona in half and stir-frying with a small amount of oil in a pan at a high temperature.
Remove the pan from the heat and add a teaspoon of salt with ricemalt to the pan.
※Shiokoji is a traditional seasoning made of rice malt which hydrolyzes carbohydrates and proteins into sugars and amino acids, thus boosting the umami in other food when used as a seasoning.