We deliver handcrafted and additive-free Koji・Shio-koji・Amazake・Miso products anywhere in Japan
糀屋雨風 日本語ページへ
味噌商品
マーク
醤油商品
オリジナル商品
 
元禄二年創業の糀屋
HOME
HOME
こだわり
塩糀の料理情報
塩糀の料理情報
教室のご案内
こうじレシピ
こだわり
会社情報
会社情報
会社情報
リンク
facebook
twitter
blog

 
味噌
味噌
味噌
味噌
 
Koji・Amazake・Miso・Shouyu
Kojiya Amekaze


3-32-11, Tsukuno-chou, Nishiku,Sakai City, Osaka Prefecture 593-8322
Phone number : 072-262-0333

匠の技

匠の技

店舗OPEN

元禄二年創業の糀屋

伝統の味

こだわり

According to "Kefukigusa" (Kanei 15/1638) shouyu tamari was a local speciality that was produced in Sakai and distributed. It is written in the "Wakan-sansui-zue" (Shoutoku 2/1712) that production of soy sauce flourished in the Edo period. (Retrieved from Sakai Shiritsu Toshokan Website)


こだわり
Our koji is made in a handcrafted process where rice is steamed in a large wooden barrel before being placed in wooden trays called moro-buta.

Although this process requires time, we are committed to producing high-quality products with traditional methods handed down through many generations.

米糀


こだわり
We use domestically produced ingredients such as rice and wheat to make our handcrafted koji.

手作り糀


こだわり

The koji aroma of Amazake "Mitsuno Hana"
Our Amazake is produced with only rice koji and Tsuki-no-shizuku. Made with natural mineral water, this delightful drink can be enjoyed by both the elders and children alike.

あま酒

This product uses "Tsuki-no-shizuku"
The Tsuki-no-shizuku mineral water is a blend of underground mineral waters "Kin-sui" and "Gin-sui" which are both found beneath Mt. Kouyasan. This mineral water is used to enriched the flavor of our Amazake.

Fermented seasoning "Shio-koji"
Similar to the use of table salt, shio-koji is applied on meat and fish to bring out the umami. Shio-koji helps increase the flavor of a variety of dishes.

あま酒

This product uses "Tsuki-no-shizuku"
Shio-koji is koji which has been fermented in salt. A seasoning which blends the salty taste of domestically produced salt with the umami of koji.

What exactly is Koji?

Koji, also called Nihon Koji Kabi is a microorganism essential in Japanese traditional foods. Grains such as rice are inoculated with koji mold spores and as it propagates it creates several enzymes.

Koji has been the key ingredient in Japanese traditional foods such as miso, soy sauce, pickles, sake and amazake.Koji also has the ability to slow down the propagation of putrefying bacteria. The lack of additives gives koji products a long shelf life.

The reason why the soil in Japan are rich in koji is because it grows considerably well in wetland areas.
Using mold spores in fermentation is a method mostly seen in Japan, China and Korea. These methods are rarely seen in Western Europe and America.

The tastiness of Koji

Even though koji is a crucial ingredient in Japan's traditional fermentation culture, many consumers do not see koji in it's original form. This koji is incorporated into a variety of products which are provided to our customers.
糀のおいしさ
糀のおいしさ
Room made of sugi branches

Safe koji products

Our fermented food does not contain additives. Shelf life of koji products are high even without preservatives. Some koji products such as sake, shouchu, miso, soy sauce, vinegar and pickles acquire increased tastiness as it ages.
Although producing these products require a lot of time and effort, these are healthy and safe products with no added preservatives or chemical substances. Please consider the use of koji products for a healthier diet.
糀製品の安全性

メール相談