Ingredients: 5000 grams of wheat flour.

Seasoning: 600 grams of salt.

The practice of Japanese sweet noodle sauce;

1. Mix the flour evenly, ferment it, steam it into alkali-free steamed bread, cool it, break it into jujube chunks, and spread it on the table (3 cm thick).

2. Then sprinkle 10g of yellow koji, ferment (indoor temperature is 28-36 degrees), and expose to the sun for 3 days to dryness.

3. Grind the dry koji into a jar, dissolve it with 5000 grams of water and 600 grams of salt, pour it into the jar after clarification, cover it with gauze, put it in the sun, pound it once a day, and eat it two months later.