How to make TONJIRU

1

Cut Konjac into 1cm cubic, cook it for 3 min with boiling water and drain.

2

Cut Japanese radish, carrot and leek into 1cm.

3

Cut pork into 2cm.

4

Put oil in deeper pot, fry Konjac, Japanese radish, carrot, leek and pork. After most of pork is cookes, put water and boil thoroughly.

5

After boiling, skim off foam and dissolve miso.

6

Sprinkle seven spice blend as you like.

For AMAKOJI MISO, 3 times of Koji is used for making. The natural and soft sweetness of Koji taste good but also good for health.