It's easy drily and very convenient! "Rice topping of starch" "rice topping of soy sauce"

The rice topping which wasn't probable so far. I'll introduce rice topping of starch as "TOROMICHAN" and rice topping of soy sauce as "KAMEBISHI soy salt".
"TOROMICHAN" is granules-like starch of rice topping-type. It's necessary to do starch of potato from Hokkaido (potato  BAREISHO) like granules and dissolve in no water, and it's the starch the body can put with that easily. Potato uses the one which isn't doing DNA recombination.
Powder is a particle, so when it's dissolved in water, it's easy to become DAMA, and if I explain to water, usual water soluble putting starch has to put it in a dish immediately. It remained certainly, and I thought it was always wasteful. It's "TOROMICHAN" that such fault was settled. The merit of "TOROMICHAN" will be below.

• They're granules, so it's easy to melt and it's difficult to become DAMA.
• The degree is easy to adjust and the body likes, and is put.
• You can have enough body, cry and add it quickly.
• I don't need the time when water is melted.
• A counter doesn't get soiled with powder.
• It's rice topping-type, so it's put in quickly by one hand.
• An additive isn't used, so I'm relieved at baby's baby food and senior citizen's nursing food.
• Unwasted.
• Preservation is easy.

When I'll put the body on the baby food, one over the throat becomes good, and a baby becomes easy to eat, too. It becomes difficult to cool, so dampen tightly, and without forgetting to give it, please do after the temperature is confirmed.

A demerit is that it's expensive. It's sometimes better to use ordinary starch by a dish. When it's sprinkled too much, it becomes muddy. It's proper, but it's starch, so when it's without moisture, the body doesn't stick.
The trick of the how to use.

• After sprinkling, it'll be stirred immediately.
• It's sprinkled on a place with water.
• It's put in while adjusting a little.
• Heat is turned off and it's put in.

It's more expensive than ordinary starch, but when convenience doesn't also use it so frequently, and considers the merit, direction of TOROMICHAN rises. They're sold at a supermarket, so please find it and try. Of course, I use it, too.

Rice topping of soy sauce as "KAMEBISHI soy salt" is freeze-drying of soy sauce. "Thin, CHI" "It's brewed for three years." "bird pepper and garlic" there are 4 kinds of "onion and garlic". Which year old one do they seem to spend time and use matured additive-free first-class soy sauce according to the explanation? Salad, meat, fish, vegetable saute and stir-fry are sprinkled on fry and pasta just as it is and it's used, and it's good for an attendant of a box lunch and travel, too, isn't it?
Something strange convenient has been also developed by the seasoning, has not it?